Bulletin No. 52. 

u. .s. Di^i'AR rMi':Nr oi- A(;kicui/riJRi':, 

OFFICE OF EXPERIMENT STATIONS. 

T X 

551 
■B8 



NUTRITION INVESTIGATIONS 



I'lTTSBlJRC, PA,. i,s.i.j-iS()0, 



Professor of Natural Soionco iu the Punnsylvaiiia College for Women, Pittsburg. 




WASHINGTON: 

GOVKKNMKNT riMNTIN(f OFFICE. 

1 S !t 8 . 




Class TA 



O >■' 



Book'l^ p 



BULLETIN No. 52. -■"' 

u. .s. i)KPARrMi<:Nr oi- .\(;KicL;i;ruRi':, 

OFFICE OF EXPERIMENT STATIONS. 



2^ -i 



NUTRITION INVIiSTIGATIONS 



I'lTTSBURG, l>A., iSg4-iSi)(i 



Professor of Natural Science in the Peunsylvaiiia College for Women, Pittsburg. 




WASniNGTON: 

CtOVKK?fMENT PUlNTINd OFFIOE. 

1 S !) 8 . 



-^n\ '^ 






\ 









LIHTl-R OF TKAXSMITTAl. 



United .States Department of Agriculture, 

Office of KxPERniENT Btaiions, 

Wdsliiiujtoit, !>.<'., March ;';', 1n;)s. 
Sir: I have the honor to transmit herewith a ie]K)it on investiya- 
tioiis of tlie food lial)itsof a number of families in I'ittsbmu, I'a., made 
in lSIt4-18'.t(J by Miss Isabel lievier, i)rolesS(Pi- of natural schmicc in the 
Pennsylvania College for Women at Pittsburg. The report includes six 
dietary studies, a study of the compositiou and cost of bread in Pitts- 
burg, and a bakery exjieriment. 

These investigations were made under the immeiliate supervision of 
Prof. W. (). Atwater, special agent in charge of nutrition investiga- 
tions, in accordance with instructions given by the Director of this 
Oil ice. 

In the prosecution of these investigations cordial cooperation and 
substantial aid were given by the authorities of the Pennsylvania ('ol- 
lege for Women. Special acknowledgments are also due the board of 
directors of Kiugsley Uouse, the college settlement of I'ittsbuig. The 
residents of Iviugsley House rendered valuable assistance in the selec- 
tion of the families whose dietaries were studied ; while two of the resi- 
dents, ]\riss L. P. Meloy and Miss K. U. Evans, gave much of their time 
to the i)ractical details of the work. 

The samples were prepared for analyses in the laboratory of the 
Pennsylvania College, where some of the analyses were also made. The 
major part of the analytical work was carried on in the laboratory of 
the special agent in charge of nutrition investigations at Middletown, 
Conn. 

Professor P.evier's report is respectfully submitted, with the recom- 
mendation that it be published as liulletin No. 't'J of this Ofhce. 

A. C True, 

JUrertiir. 
Hon. .Iames Wilson, 

/Secretary of AyrivnUiirc. 

3 



CONTENTS. 



Dietary stmlies 7 

riirposc. :iinl pl;ni 7 

Dietary Mtanilards 8 

( 'UaracttT and coiiijjosition of fooil iuaterial.4 uHed 9 

l>efailH (if tlie diotary studies 12 

Dietarj' study >if a lawyer's family (No. 4:>) 12 

Dietary study ni' a mill workman's family (No. IL'S) 18 

Dietary study of a mill workman's family (No. 1211) 22 

Dietary study of a lioiler tender's family (\o. 18it) 27 

Dietary study of a deeorator's family (No. 1!)0) :{1 

Dietary study ol' a ulass blower's f.imily ( No. liH ) ',i'> 

General remarks on the dietary studies 40 

Food accessories 42 

Variations in the cost and composition of linad 13 

Disi'ussion of results 4.5 

Bakery experiment 16 

Discussion of results 47 



NUTRITION INVESTIGATIONS IN PITTSHnR(;, PA., 

i8(j4-i(S(j6. 



THE DIETARY STUDIES. 

The investigations liere reported iiiclnile studies of (1) six dietaries; 
(2) the composition and prices of baker's bread in Pittsburg; and (.!) 
tlie composition of bread and the changes which the materials undergo 
in baking. 

The dietaries studied were tliose of families of men in professional 
life, mechanics, and day laborers. The range in linancial condition was 
from comparative aftlucnco to actual poverty. The inquiries regarding 
bakers' bread included observatio!!s of the composition and selling 
])rice of ten specimens as ordinarily sold in the city. The studies of 
Hour and bread included the com])ositiou and cost of the Hour and 
other materials used in baking, the composition of the bread, and the 
losses of materials during the process of fermenting and baking. 

PURPOSE AND PLAN. 

The ])urpose of the studies was to obtain information regarding the 
condition of living and especially concerning the hygienic and pecuni- 
ary economy of the food of people of dilferent classes, more particu- 
larly those of limited incomes. The data sought were (1) the income 
of the family; (2) the outlay for rent and I'ood ; and (.'>) the kind, qual- 
ity, and quantity of food materials coiisuuumI. From these data it is 
possible by comparison with recognized standards to judge whether 
the families studied were proi)erly nourished and whether they were 
wise in their selection and jmrchaseof food; also to iiointout, in many 
instances, where a dilferent selection would have furnished a more 
nutritious and less costly dietary. 

The plan liere tbllowed is the same as has been explained in accounts 
of previous investigations carried on under the direction of the United 
States Department of Agriculture. It may be briefly stated as fol- 
lows: From the sum of the different food materials on hand at the 
beginning of the study and those received during the experiment 
the amounts remaining at the end were subtracted. This gave the 

7 



8 

ninoniit of eai'li material actually used. The amounts of the nutritive 
iiisii(^(lients were estimated from the auiount thus obtained and the 
comjiositiou of each material, as shown by actual analysis, or as 
assumed from the average of analyses of similar food mateiials. The 
animal and vegetable materials in the waste (bread crumbs, bits of 
meat, jirepared food of different sorts, et(^) were separated as accu- 
rately as possible and analyzed. This waste did not include the inedi- 
ble portion (i. e., refuse) of the food, such as bones, shells, skins, seeds, 
etc. The nutrients in the waste subtracted from tliose of the food 
gave the amounts of nutrients actually eaten. Account was icept of the 
meals taken by the dilferent members of the family and by visitors. 
A record was also kept of all beverages, condiments, etc., purchased. 
As a rule a woman re(iuires less food than a man, and the amount 
re([uired by children is still less, varying with the age. It is customary 
to assign certain factors which shall rei)resent the amount of nutrients 
re(juired by children of different ages, and by women, as(x)m|)ared with 
an adult man. The various factors which have been adopted are as 
follows : 

Factors nxed in calnilatinij iiieals continued in dietnnj nfiidies. 

One me:il of woman eqnivalent to 0.8 meal of man ali moderate muscular labor. 
One meal of boy 14 to 10 years of age, inclusive, equivab^it to 0.8 meal of man. 
One meal of girl II to 16 year.s of age, inclusive^ e(|niv.alent to 0.7 meal of man. 
One meal of child 10 to 13 years of age, inclusive, ecjuiv^ileut to 0.(1 meal of man. 
One meal of child (i to 9 years of age, inclusive, equivalent to 0.5 meal of man. 
One meal of child 2 to 5 year.s of age. inclusive, e{iuivaleiit to 0.4 meal of man. 
One meal of child under - years of age e(iui\aleut to 0.3 lueal of luan. 

Tlicse factors are based in ])art ujion ('-\]ierimental data, and in part 
upon arbitrary assumptions. Tliey are subject to revision when experi- 
mental evidence shall warrant more dclinitc conclusions. ISy the use of 
tlie.se I'actors the number of meals actually taken by each member of the 
family is calculated into the e(piivalent number ol' meals ibr an adult 
mail. In this way the total number of meals taken by the family is 
linally expressed in terms of meals ])er man, and by dividing this latter 
value by the numlier of meals taken per day (usually three) the erjuiva- 
lent number of days for one man is obtained. The total nutrients of 
the food eaten divided by this e(]uivalent number of days for one man 
gives the amounts of nutrients '-per man i)er day."' 

DIETARY STANDARDS. 

The results of the dietary studies are compared with the results 
of similar studies made elsewhere, and with the dietary standards for 
man under different conditions of muscular activity. These so-called 
dietary standards are for the most part based upon the ob,served facts 
of food consumiition. The standards' which are given beloware based 
upon the assumption that tiie body reipiires for its nourisliineiit enough 
protein to rejilace all the nitrogenous suljstanccs consumed in tlie body 

' U. S. Dej.t. Agr., C)flic(< of Kxiierimeut .Stations Bui. 21, p. 200 et seq. ; 13ul. 40, p. 6. 



and euougli energy (fuel value) to supply the demand for lieat and for 
muscular and other work. All the nutrients yield energy, but protein 
alone can build tissue. Tlierefore a dietary standard is expressed iu 
its simplest form iu terms of protein and energy (fuel value). 

The proposed American standards, which are somewhat more Iil)eral 
than tliose given by European authorities, are as follows: 

•Sldiulardsfor daily dietaries (Alwaier). 





Protein . 


Fuel 
value. 




<i rants. 
11 10 
112 
125 


<'nJorifx. 
2 700 




;{, 000 


Man with TiHHlerii.to iiiusfiilar work 


:{, 500 



These standards are to be understood sim|)ly as tentative estinuites 
of the protein and energy retiuired. They are in no sense to be 
considered as final. 



CHARACTER AND COMPOSITION OF FOOD MATERIALS USED. 

In the first three dietary studies sani])les of the more important food 
nuiterials were analyzed, and the ])ercentage composition of the samples 
was assumed to represent that of the material eaten in the dietary. 
Seventeen specimens were analyzed in eonni^rtion witii dietary No. 43, 
six with dietary No. IL'S, and eight with dietary No. 12'.). No analyses 
were made \n connection with the last three dietary studies (Nos. 18'J, 
1!M», and 101). In every case when a food material was not analyzed 
its composition was calculatetl from the average analyses of similar 
materials. ' 

The following food materials were analyzed in connection with the 
.studies: 

M."i.' Beef, neck. — I"or lioiliiifj. No lioiic. I'scd in ilict.iry No. 12S. 
304. Ileef, rami). — For lioiling. No lniii(\ Used in (lii't:irv X<i. ll.'!l. 
197. Ileef, rih roast. — I'nnsnally fat. Tntal wpinlit <il' sampler, !) jionnds; rct'iiHO, 1.75 

poiiiiil.s. Price, 15 cents per ]i(innil. Used in dietary No. 4:!. 
237. /•'('»'/, eniiiid xleni:. — Total weight of saiii]d(% I.IU ponnds; rel'nse, 0.5 |i(innd. 

Price, 15 rents ]ier ponnd. Used in dietary No. 43. 
275. Ileef, round .steol.-. — No lione. Used iu dietary NO. 12!^. 
27t!. Ileef, roinid steak. — No lione.. Used in dietary No. 129. 
341. Heef, shoulder eJod. — For jiot roast. Weight of sanijde, (! jiounds; no rof'nse. 

Prii-c, 12 ceut.s per pimnd. Used in dietary No. 43. 
58. Beef, short steak. — .Sample, 1.18 p(Mind.s. No lione. I'Tiie, in ecuts per ]iimnd. 

Used in dietary No. 43. 



' These averages were taken IVom U. S. Dept. Agr., Offlci' of Expi-rinient Stations 
Bui. 28, iu the case of studies Nos. 43, 128. and 129. In studies Xos. 189, 190, and 191 
iigures from .a revision of the a hove huUetin not yet iu print were u.sed. 

■The reference nnniberH are those used in an unpublished eoujpilation of analyses of 
Aiuerieau food materials. 



10 

411. rieef, kidneys. — Total weight, 1.56 pouiiils; refuse, 0.31 pouud, Useil iu dietary 

No. 43. 
415. Beef, liier. — Used in dietary No. 129. 
102il. Vial cutlets. — Weight of sample, 2.84 pounds; refuse, 0.06 pound. Used in 

dietary No. 43. 
1122. Calf's lirer. — Weight of sample, 2.00 pounds; refuse, 0.09 i)0uud. Used in 

dietary No. 43. 
1505. Lamb, Ivij. — Weight of sample, 7.12 pounds; refuse, 0.5 pound. 
2025. Port:, loin »■««.?(.— Used in dietary No. 129. 
2137. I'igs' kidneys. — Used in dietary No. 129. 

Ijard. — Bought from a farmer — 100 per cent pure. Used in dietary No. 43. 
Butter. — Fox River creamery. Used in dietary No. 43. 
linlter. — Used in dietary No. 128. 

liutterine. — Three pounds for 50 cents. Used in dietary No. 129. 
Milk. — The first sample was taken in connection with dietary No. 43, the 
second with dietary No. 128, and the third with dietary No. 129. 
5011. Buckwheat flonr. — Used in dietary No. 43. 
5026. Corn meal, yellow. — Used in dietary No. 43. 
.5311. iriieat Jloni: — Used in dietary No. 43. 
5079. Holled uutx. — Used in dietary No. 43. 

■5.573. Wliite bread. — Weight, 3.0li pounds. Cost, 9 cents. Used in dietary No. 128. 
5574. Bread, "Uome-made." — B.iker's bread. Weight, 2.2S ponnils. Cost, 7 (-(^nt.s. 
The family usually bought stale bread. This, however, was a fresh loaf. 
Used in dietary No. 129. 
Sugar, ijratinlated. — Used in dietary No. 43. 
Sugar, coffee. — Used in dietary No. 128. 
6521. Lima beans, dried. — Used in dietary No. 43. 

In Tables 1, 2, and 3 is sliown tlie percentage, composition of the dif- 
ferent food materials described above. Table 1 sliow.s the composition, 
as purchased, of such of the foods as contained refuse. Table 2 shows 
tbe comiiosirioii of the edible portion of the different foods. With the 
exception of the materials given in Table 1, these foods contained no 
refuse or inedible material, and consequently the analyses given for 
the edible portion represent al.so the comjwsition as purchased. In 
Table 3 the composition of the edible portion of the food materials is 
calculated to the water-free basis. 

Taui.e 1. — Ciimiiosition, iis purchased, of nuch food materials as contained inedible matter 

or refuse. 



Kind of food niiiterial. 



Beef: 

Rib roast 

Koniid steak 
Kidueya 

V.-:U : 

Ciitleta 

LiviT 

Lamb le;r 



Refer- 
enee No. 



197 
237 
411 

1029 
1122 
1505 



Ilefuao. 



Per ctnt. 
19.4 
11.6 
19.9 

2.1 
4.3 
7.0 



Water. 



Per cnii. 
38.2 
64.3 
63.1 

73.8 
69.3 
48.2 



Protein. 



Per cent. 
13.2 
18.6 
14.1 

19.6 
18.9 
16.0 



Per cent. 

28.7 

4.6 

1.9 

3.3 

6.3 

28.0 



Per cent. 

0.5 

.9 

1.0 

1.2 
1.2 
.8 



Fnol 

value pf*r 

pound. 



Calories. 

1,455 

540 

340 

505 

620 

1,480 



11 



Tahlk 2. — Composition of fresh, edible portion of food malerioU anahjztd.^ 



Kind of food material. 


Refer- 
euce No. 


Water. 


Protein. 


Fat. 


Carbohy- 
drates. 


Ash. 


Fuel value 
per pound. 


ANIMAL FOOD. 

Bet'f: 

Boiling piece, neck, free 


145 
304 
197 
237 


Per cent. 
69.3 
43. 1 
47.4 
72.7 


Per cent. 
20.9 
22.4 
10.5 
21.0 


Per cent. 

8.7 

33.3 

3,-. 5 


Per cent. 



I'cr cent. 

1. 1 

1.2 

.6 

1.1 


Caloriex. 
755 


Boiling piece, nimp 

Ilib roast 






1, 810 
610 






iiound atoak, free from 


275 
276 


05. 2 
01.9 


20.9 
21.0 


12.7 
10.0 


■ 


1.2 
1.1 


925 


Do 


1 , 065 










66.6 


21.0 


11.3 




1.1 














341 

58 
411 
415 

1029 
1122 
1505 

2025 
2137 


69.0 
07.7 

78.7 
75.0 

75.4 
72.4 
51.8 

41.1 
76.1 


18.8 
19.8 
17.6 

18.8 

20.1 
19.8 
17.2 

15.8 
17.2 


11.2 
11.5 
2.4 
3.9 

3.3 
6.6 

30. 1 

42.3 

S.5 

100. 

89. 5 

80.9 

86. 1 

3.7 

2.0 

3. 




1.0 

1.0 
1.3 
1.3 

1.2 
1.2 
.9 

.8 

1.2 


820 






855 






430 




1.0 


535 


Veal: 


515 






045 







1 , 590 


Pork : 




2, 080 






550 


Liirii ' .. 




4, 220 






7.0 
10.3 
10. 
88.0 

87.7 
88.1 






3.5 

1.8 
3.4 
.7 
.7 
. 7 


3, 775 


Dii 




1.0 
.5 
3.0 
.3. 2 
2.9 


3, 085 






3, 040 


Milk 




4.6 

,5.8 
5.3 


300 


Do 




375 


Do 




280 








VKUKTABI.F. FOOII. 


,5014 
5020 
.5311 
5070 


12.3 
10.2 
9.5 
1.8 


.5.2 

9.2 

14.4 

16.9 


1.2 

1.5 
1.3 
7.8 


80.7 
78.4 
74.4 
71.8 


.6 

.7 
.4 
1.7 


1 , 050 


CoDl IlK-al 


1,075 
1.705 


Kulli'tl oats 


1, 989 






Wliite lireail 

Do i 


5573 
5574 


34.6 

35.8 


9.2 
9.7 


.5 

.7 


.54. 3 
52.6 


1.4 
1.2 


1,200 
1 185 










35. 2 


9.5 


.6 


53.4 


1.3 


1, i;.5 












1.4 
4.0 
12.2 






98.6 
95. 4 
09. 5 




1 835 












1,775 




6521 


12.8 


1.9 




3.0 


1,045 







' "With the exception of Nns. 197. 2:{7, 41 1, ll)21», 1112, and ir>()r>, Hiohb iinnlyses also rcjircscnt the coni- 
poaitiuii nl' Ihi' foods as purchased. 

Tabi.K 3. — Composition of wafer-free suhsianre of edibh' portion offmd materials. 



Kind of lood material. 


Refer- 
ence No. 


Nitrogen. 


Protein. 


Fat. 


C:irliohy- 
drateH*. 


Ash. ) 


ANIMAL POOD. 

Beef: 

Boiling piece, n<-'clc, free from bono.. 


145 
304 
197 
237 


Per cent. 

11.13 
6.38 
b.ll 

12.67 


Per cent. 
08.2 
39.4 
31.3 
77.0 


Per cent. 
28.3 
58.0 
67.6 
19.0 


Per cent. 


Per cent. 
3.5 




1 1 
















275 
276 


9.68 
9.15 


60.0 
55.2 


30.7 
42.0 




3 3 


Do 




'> S 














64.1 


32. 6 

36. 1 

ILl 
15. 5 

13. 
23.9 
62.5 




:f. 3 














341 

58 
411 
415 

1029 
1122 
1505 


9.91 
9.79 
12.87 


60.7 
01.1 

82. 9 
75.4 

81.6 
71.7 
35.6 




3 2 






.1 2 






r> 


Liver" .. . 


4.1 




Veal: 


13.10 
10.65 
5.86 








4 4 


Lamb: Leg 




1.9 



12 



Tahi.eS. — ComposUiun of wdler-frve suhstanie of edililc porlwn of food materials. — Cont'd. 



Kind of food material. 


Eefer- 
ence No. 


Nitrogen. 


Protein. 


rat. 


Carbohy- 
drates'. 


Ash. 


ANIMAL FOOD — continued. 

Pork : 

Lctin ro.l.st 


2025 
2137 


Per cent. 
4.11 
11.02 


I'ec cent. 
26.8 
71.9 


Pt cent. 
71.9 
22.9 
100. 
96.2 
96.9 
95.6 
30.9 
21.1 
2,5.2 


J'er cent. 


Per cent. 
1.3 


L.ard . .' 






l!ul tlT 











3.8 


D(j 






1. I 

.6 

25.0 

26.0 

24.4 




2 








3.8 


MiUt 






38.3 
47.2 
44.5 


5.8 


Do 






5.7 


IJo 






5.9 










VKQETAllLE FOOD. 


5014 
.5026 
.5311 
5079 




5.9 
10. 3 
15.9 
17.3 


1.4 
1.7 
1.4 
7.9 


92.0 
87.3 
82.2 
73.1 


7 






.7 






.5 
















5573 
5574 




14.1 
15.1 


.8 
1.1 


83.0 
82.0 


2.1 


Uo 




1.8 








Avera"e . ... 




14.6 


1.0 


82.5 


1 9 










1 






100.0 

100.0 

77.8 














liean.s, Lima, dried 


6521 




15.6 


2.1 


4.5 









DETAILS OF THE DIETARY STUDIES. 

The (letiiils oltlic si.\ dietiiry studies lollow, witli .such coMiint'iits and 
suiigestioiis for iuiprovemeiit in each case as seenieil desirable or 
wanaiited. 

IlIETAUV STITIIV OF .\ L.WVYKU'S I'WMILV iNo. 4:'.). 

The lirst ol' the dietary studies licre reported was made in the winter 
of ISO") ill tlie family of a lawyer in comfortable circumstances. The 
family consisted of tlie aged graiidniother, the father and mother just 
past inidflle age, two married daughters with tin- husl)and of one of 
them, two daughters between 12 and 20 years of age, a- son about IS 
years old, and the maid servant, a wonuiii about 30. There were also 
numerous visitors. The father suffered from dysi)ei)sia, and as lie had 
a. special diet he was not included in the study; the son-in-law was 
engaged in business; the boy was attending school. 

Tl)c study lief;;in F('l)iiiai\v 25, ISSl.'i, ;uid cDDtinuod ;^0 days. 

Tin" huiiiImt ol" n)e:ils iakeii wa.s as followH: 

Menl.-(. 

Two men 155 

iSLx woiiK.'!! (521) Dicals x 0.8 meal of man), ei|iii\'ale]it to 423 

Girl 12 years old (!)0 meals x n.O meal of man), e(|nivalent to 54 

Visitor.s, men KJ 

Visltor.s, women (41 meals x 0.8 meal ot'm.in), equivalent to 33 

Visitor, child, equivalent to 1 

Totiil niimlier of rai'als taken, efjuiNalent to ()'82 

Kquivaleut to 1 man 227 days. 



13 

III the followiiij;' tables are recorded tlie kind and aniounl of the 
dilleieiit foods pmehased, wasted, and eaten, together with their eom- 
jjositioii aud cost: 



Tahlk 4. — I'Viud iiiiilerhilK diid lahle and lU<ltvn wuxtea in ilirtKni stiid)/ Xo. 43. 
Comiioaition. Wi-islit used. 



Kiiul c.r r.iDil iiiMlcriul. 



ANIMAL Fl>01». 
I!lM-f: 

liib, no bone ' 

Round, ?io boiu*' 

KiMiip. no liono 

Sli.iiihbii.-lo.li 

Slo.rl Mt.ak ' 

'reu.b'rl.iin sli-;ik 

rtriril :tnd Hiiioki-il 

Ividneya. eilildr jioi lion ' 



Totul . 



Clio[i8, no lioiu- 

(.'utlotM, no bono 1 

LiviT.oilible portion' 



T.ilal . 



Lamb: 

(JliopK, no I .'. 

L.-.^, no bono I. . 
Koast. no bone . 
Stew 



1 o(aI . 



Pork : 

RibH 

IJaoon 

Hani, no bone . 

Hiini 

•Saiianjie 

Lard 



Tiit,il . 



Fish, salmon 

Egj;a (la. 9 per cent sliell) . 

Hiitler' 

Cheese 

Milk' 

< 'ream 



Total animal tooil . 

VKliirrAllI.K Fui-ili. 



CereaLs ; 

Barley 

Biii-kwlieat Hour' 

Corn meal ' 

Flour, wheat 

llieo 

Uolleil oats' 

Biead. baker s ... 
Mararoiii 



I'lii- 
teili. 



III. 4 
20.1 
la. 8 



17.6 
17,2 
17.6 
15.5 



Fat. 



;15. 5 

25. 
11,2 
11.5 
27. :i 
«. 8 
2.4 



CarboliY- 
diMtes. 



1(1.4 
:i.3 
(i. G 



28.3 
311. 1 



Total 

.■..>st. 



*2. 3C 
2 411 
.58 
.'.15 
40 
.44 
.25 
,30 



Tol,il 

food Ilia- 

I. -rial. 



Giams. 
5. 3110 
(i, 945 
2, 265 

. 3,7(50 

1,8411 

1,1G0 

455 

1,845 



Tro- 
t.in. 



875 
1,45S 
380 
707 
3B4 
lli3 
144 
325 



7.(58 I 23,510 



1.(10 ' 2,095 
. 'J5 ; 2, 200 
. (iO 2, 095 



6, 390 



.93 
1.00 
1.11 



14.1 
9,2 
15. 5 
13. 3 
12. 8 



25 





111 


X 


39 


1 


33 


4 


45 


4 


100 






.55 
.06 
.19 
.12 
.24 
.14 



2, 200 

3, 005 
3, 200 
1,200 



,605 



4,416 



401) 
442 
415 



1,263 



387 
517 
563 
186 



1,985 
170 
025 
470 
875 

6, 605 



280 
16 
97 
63 

112 



Fal. 

raiiig. 

1 881 


Cai-bobv- 
.irat.s. 

Craiin: 


361 




580 




421 




212 




300 




31 
44 


3 



218 
73 
138 



623 
904 
91)6 
229 



509 
105 
214 

157 
397 
,505 



13.6 
14.9 



26.0 
3.0 
2.5 



8 


1 


10 


6 


89 


5 


34 


2 


3 


7 


18 


5 



2.3 
4.0 
4.5 



9.3 
14.4 

7. 8 
16. 9 

9.5 
11.7 



1.0 
1.2 
1.5 
1.3 
.4 
7.8 
1.2 
1.6 



Sugars : 

Sufiar, ;^ranulate.l ' 

Sugar, brown 

Molasses (New Orleans) . 



Total . 



77.6 
811. 7 
78.4 
74,4 
79. 
71.7 
52. 8 
72. 9 



98.6 
95.0 
68.0 



1. 30 I 10, 030 



1,215 
10, 775 
13,510 
625 
55, 725 
18, 305 



37. 43 I 150, 290 



305 
11, 111) 
3, 940 
41,0511 
1, 521) 
3, 090 
5, 105 
340 



i. 29 1 66, 520 



508 7, 917 



164 
1, 605 



163 

1,672 
458 



98 

1,142 

12, 1191 

214 

2, 062 

3,386 



14 
563 
824 



366 
1,1111 

118 

485 
40 



33, 831 



4 


283 


;(3 


8, 966 


59 


3, 1)89 


34 


30, 541 


6 


1, 201 


41 


2,210 


61 


2, 695 


5 


248 



18,825 . 
4,425 I. 
3,175 



26, 425 



18, .561 
4, 204 
2,159 



• Analyzed in conueetiou with this dietary. 



14 

Taulk 1. — Food materials and table and kitchen wantes in dietary Ktiidy No. 43 — Cont'd. 





Composition. 


Total 
cost. 


Weight used. 


Kiiiil of louil null, ri^il. 


Pro- 
tein. 


Fat. 


Carbohy 
drates'. 


T.tal 
food ma- 
terial. 


Pro- 
tein. 


^ J , Carbohy- 
^'"'- 1 drates. 


VEUETABLE FOOD— continued. 
Vej^etahles : 


Per ct. 
22.3 
14.0 
2.1 
2.8 
1.1 
1.7 
3.6 

2.1 

1. 8 


Per ct. 
1.8 
1.9 
.4 
1.3 
.3 
.4 
_ 2 

. 1 
.7 


]*er cent. 
59.1 
70.1 
5.8 
19. 3 
2.7 
9.9 
9.8 

18. 

27.1 
4 


$0.26 
.14 
.18 
.52 
.04 
.10 
.70 

1.60 

.:i7 

.47 


Grains. 
:i, 035 
1,275 
1,930 
1, 825 
285 
535 
5, 175 

35, S.W 

3. 795 
0, 045 


Grains. 
677 
178 
40 
51 
3 
9 
186 

753 

08 

72 


Grams. 

55 

24 
8 

24 
1 
2 

11 

30 

27 
12 


Grains. 
1,793 


Heans. Lima, dried ' 

Calibage, e.liblo jiortion . . 
Corn, cauncd 


894 

112 

352 

8 


Onions, edilde portion 


53 
507 


Potatoes (29.9 per cent 
refuse) 

Sweet itotatoes (24.9 per 


6,454 
1.028 




1.2 1 .2 


242 










Totiil 






4.44 


59,765 


2, 037 


200 1 11,443 




.5 

.8 

2.0 








Frnits, etc.: 


.6 

.7 


10.1 
9.7 
58.6 


.35 

1.20 
.30 


1,475 

2,440 

905 


7 
19 
18 


10 
15 
6 


150 


()ran;;es, pulp 


237 
530 






Total 








1.85 1 S'Jii 44 


31 


917 












li7. 5i;u 














13.21 


11). 221 


1 , 274 


86. .523 














Total food 








50.64 


307,810 1 22. 183 i :;". Ill - .K9. 934 














1, 509 2. 338 1 3. 639 




10.2 


15.8 


24.6 




14,795 











' Analyzed in conneclion w illi thi.s dietary. 

Tahi.k "i. — ll'eiiililx and pfraiitai/cs iif fond maliriaU and nnlritire inijirdiinfn jier innn 
per day in dietary study Xo. 43. 





"Weights. 


Co.st. 


Total food. 




KiikI ..It 1 in.-ihMJal. 


Food 
male- 
rial. 

Grams. 

''A 

5 
47 
60 

3 

245 

81 


Pro. 
tein. 


Fat. 


Carbo- 
urates. 


Food 
mate- 
rial. 


Pro- 

tein- 


Fat. 


Carbo- 
hy- 
drates. 


Cost. 


PER MAN PER T»AY. 

J'.6(^f, veal, ;in(l imitton 


Grains. 

32 

3 

1 
7 

i 

7 
2 


Grains. 
31 
35 


Grains. 


Cents. 


Per ct. 
12.8 
3.5 
.4 
3.5 
4.4 

18^1 
5.9 


Per et. 

33.1 

2.6 

. 7 

. 7 
7.5 
2.1 


Per ct. 

19.7 

22.6 

.3 

3.3 

34.4 

.6 

5.9 

9.6 


Per et. 
........ 

■-2;9- 


Perct. 
26.5 






2 6 








.8 


Eii'^a 


5 
53 
1 
9 
15 






7.4 








16.9 








.4 


Milk 


11 
4 




9 4 




9.9 








Total animal lood. 


602 

117 
263 
21 


53 
36" 


149 
5" 


15 


16-5 


48.8 


53.9 


96.4 


3.8 


73.9 




217 

110 

50 

4 




21.6 
8.6 

19.4 
1.6 


36.3 
.4 

9.2 
.2 


2.9 

.'e' 

.1 


54.8 

27.7 

12.7 

1.0 


8.5 


Su^iiire ami starches . . 


5.2 


9 


1 


8.8 




3.6 










Total vc-gotable 


694 


45 


6 


381 


5.8 


51.2 


46.1 


3.6 


' 96.2 


26.1 






Total food 


1,356 


98 


155 


396 


22.3 


100.0 


100.0 


100. 


100.0 


100.0 



15 



Tablk Ci. — Xnlrientfi and potential nu'r(jif in food purchastdy rijerfed, and ruftn pci- 
man per day in dieiart/ uttidif Xo. 43. 





Weiglits and fuel value. 


Cost. 


Pereentagea of total food. 


Kind of fund. 


Tro- 
tein. 


Fat. 


Carlto. 

"ly- 

drates. 


Fuel 
value. 


Pro- 
tein. 


Fat. 


Carbo- 

li.v- 
drate.s. 


Fuel 
v,Tlue. 


(.:o3t. 


PEll MAN TEH DAY. 

Food piirchiisfd ; 


(IraiiiK. 
53 
45 

98 
7 


drams. 

149 

6 

155 
10 


trrains. 

LI 

381 

396 
16 


Calorics 
1 , OfiS 
1,800 


Cents. 
16. 5 

5.H 


Per r.t. 
53. 9 
46.1 


Per it. 
90.4 
3.6 


I'crrl. 
3.8 
96.2 


I'er ct. 
48.0 
62, 


Perct 


Voget;ilde 


26.1 


Total 

Waste 


3, 405 

185 


22.3 
1 1.5 


100. 
6.8 


lilt). 
0.7 


lim. 1110.11 
4. 1 5. 5 


100.0 
6.8 


Food actually eaten. . . 


91 


145 


380 


3,280 


20.8 


03.2 


9.1. 3 


96. 


94.5 


93. 2 



■Estimated. 

THsoiKnioH of results. — The aiiiouut of nutrients per man ])er day 
actually consumed by tliis family agree very closely with averages of 
the food consumption of professional and business men as found in 
other dietaiy studies in the United States. The average of nine 
dietary studies of families of professional men in (Joniiecticnt' shows 
rather more protein (!(t7 grams) and about the same fuel valiu' (3, 4.30 
calories). The dietary of a teacher's family in Indiana- showed a 
daily consumption of lOd grams protein and a fuel value of i;,780 
calories, while two dietaries of professional men in <_!hicago' showed 104 
grams of i)roteiii and L',805 calories of energy. The tentative standard 
above (juoted for a man with light muscular labor calls for llli grams 
of protein and a fuel value of about 3,000 calories. 

The income of this family was such that economy of diet was not a 
necessity. Nevertheless in .some ways they lived tjuite economically. 
This was shown more particularly in their selection and purchase of 
vegetable tbod. 

Meat was eaten in (juite largo (iiiantities. Indeed, one-third of the 
total protein was furnished by beef, veal, and mutton. Of these meats 
87 pounds were purchased at a cost of $13.50, or at an average of 15i 
cents a pound. As a rule the better cuts of meat were inirchased, l)ut 
not the highest-]iricetl cuts. Contrasted with this family may be cited 
the family in dietary No. 1-9 (see ]i. 2-), who expendeil but iJI.Ol! for 
30.0 ixtunds of lieef, or an average of C.^ cents a ])oiind. 

A large variety of vegetable and cereal food products was used. 
The cereals naturally furnished the largest return of nutrients for a 
given expenditure. Wheat tiour, buckwheat flour, corn meal, and 
rolled oats were the most important articles among the cereals, and 
these four materials furnished collectively as much ])rotein as was con- 
tained ill the beef, veal, and mutton eaten, and at the same time 
yielded two and one-third times the energy furnished by these meats. 



' Connecticut Storrs Sta. Rpt. 1896, p. 155. 

-IT. S. Dept. A^r.,Otlioe nf Kxpcriaiont .St;tti<>iis I!ul. H2, ]i. 14. 

^Not yet publiiibed. 



16 

ill other woius, 87 pounds oi meat cost Al.l.HO and fiuiiislied 7,332 
grams of protein with 9Jr,400 calories, wliile l-iOA jiounds of cereals 
cost but $:j.37 ami furnished 7,-'>77 grams of protein and 223,000 
calories. 

This family baked their own bread, thereby effecting a considerable 
saving from a linaiieial standpoint. One hundred and four and three- 
quartei'S pounds of bread was made from 04 pounds of Hour. The 
cost of the tiour was $1.54 (2.4 cents a pound). In bakery experiments 
carried on in New Jersey' it was found tliat the shortening, yeast, and 
other ingredients used in making bread cost on an average 30 cents 
per dollar's worth of flour. In the study of the cost of bread in Pitts- 
burg (see p. 43) the cost of the ingredients other than tiour was 20 
cents per dollar's worth of flour. Forty-live cents would probably be 
ample allowance for the cost of the slioitening and yeast used in this 
study. Ill New York City there are public ovens where bread is baked 
for 1 cent a loaf. Tlie actual cost of fuel would probably not be more 
than half this amount. The average weight of a loaf may be taken as 
not far from l',' pounds. Fifty cents for the cost of fuel needed to 
bake (14 pounds of bread is piobably a liberal allowance. Tiie total 
cost of the 104'* ])ounds of bread would tlius be about $2.0(1, or 2i 
cents a pound. Tliis family paid 4.0 cents a pound ior the small amount 
of baker's bread used. In dietary No. 120 stale bread was purchased 
for 2.J cents a pound, which was probably as cheap as homemade bread. 

Considerable (juautities of dried beans were used by tiiis family. 
Tiie legumes give not only a pleasing variety to the diet, but they are 
very important, and, in the case of the dried seeds, an economical 
source of protein. 

There are certain vegetable food materials which may be considered 
as stai)le articles in all households, whether of the poor or the well-to- 
do. Such are the cereal prodnc-ts — sugar, potatoes, and perhaps beans 
and peas, liesides these staple articles, a greater or less variety of 
other food materials is found, according to the habits of living and the 
circumstances of the fiuuily. Green vegetables, such as corn, cabbage, 
tomatoes, cucumbers, lettuce, etc.; and the fruits, apples, bananas, 
oranges, and the like, give relish and variety to the food, but do not 
add especially to the amount of nutrients.^ For example, a pound of 
flour will furnisli 0.11 pound of protein and 1,650 calories of energy, 
a pound of dried beans furnishes 0.22 pound of protein and 1,500 
calories, while a pound of cabbage furnishes 0.02 pound of protein and 

' U. S. Dept. Agr., Office of Experiment Stations Bui. 35. 

•^Sneb foods are undoubtedly of value for the acids and mineral salts which they 
contain. There are many theories which rest on such an assumption, and references 
to tlie value of fruit acids and salts are numerous, particularly in popular articles. 
The ronsensus of opinion of leading physiologists seems to lie that few definite state- 
ments can 1)0 made on this subject, since the number of cx))erinients bearing upon 
it is comparatively limited. 



17 

about 150 calories of eiier.uy, ami a pound of oranges funiislics 0.01 
Ijouud of pioteiu auil 100 calories of energy. 

lu Table 7 are given the proi)ortioas of digestible nutrients and fuel 
values iu 15 of the more important food materials used by this family. 
The actual cost per pound of these foods is also shown. It is probable 
that the nearest whole number represents, as a rule, the price charged: 



Table 7. — Cost pvr jioiind and amoiiiils and fuel value of the (Hiiestihh: niilrienta in I 
jionud (tnd in 10 cents' worth of the more imiiortant food materials used in dietary study 

No. 43. 



Kiuil of l''KuI nlii- 
ti-iiiil. 



Actual 

cost 

per 

poiiud. 



Nutrients and energy in 1 pound. 



Pro- 
tein. 



Beef: 

Kil.s 

Koimil 

Shoulder clod 

Veal, eliops 

Lamb, roast 

Ks,:s 

Butter 

Milk 

AV'Iieat tlour 

Rolled oats 

Bread, baker's. . . . 
Sugar, granulated 

IJeans, dne<l 

Potatoes 

Oranges 



Fat. 



Cents. 


Pound. 


l.'i. 


0. 120 


15,0 


.190 


11.5 


.184 


18.0 


. I,"i9 


15.0 


.104 


13.3 


.122 


28. 




;!. 9 


.029 


1!.4 


.122 


0.2 


.144 


4.9 


.081 


•I. 




4.2 


.161 


1.5 


.013 


10.0 


.008 



drates. 



Pounit. 
0. 25.1 
.047 
.109 
.084 
.201 ' 
.086 
.808 
.036 
.012 
.070 
.Oil 

'".'oio'l 



0. 046 
.729 
. 7ir2 
.517 
.900 
.593 
.120 
.013 



Fuel 



Calorifn. 

1, 300 
50.-) 
800 
050 

1,405 
500 

3, 605 
2!i0 

1,6::5 

1,870 



Nutrients and energy" in 10 cents' 
worth. 



Pro- 
tein. 



0.08 
.13 
.16 
. 09 
.11 
.09 



Fat. 



Ptitind. 
0.17 
.03 
.10 
. 0,"i 
. 17 
.00' 
.31 
.09 
.05 
.11 
.02 



Carbohv- 



Fuel 
value. 



0.12 
3.04 
1.13 
1.00 
1.93 
1.41 
.80 
.01 



( '(dories. 

865 

375 

700 

3Ui) 

935 

445 

1.310 

7.-.0 

6, 805 

3. 01.S 

2. 305 
.J, .595 

3. 500 
1,0».-| 

6J 



The digestible nutrients stated in the aliove table were calculated 
from the total nutrients by use of the fdllowiiig factors: 



Caleulutcd coefficients of diijcsliliility of nutrients in different classes of foods. 





Protein. 


Fat. 


Carbohy- 
drates. 




Per cent. 

98 
85 


Per ernf. 
97 
90 


iVr cent. 
100 




98 




100 




80 


90 


95 







These factors are based upon the results of recent digestion experi- 
ments with men having a mixed diet, and wiiile they are not to be taken 
as au exact measure of the digestibility of different food materials, it 
is jiroliable that they represent with a fair amount nf accuracy the rela- 
tive digestibility of different classes of foods. 

It will be seeu from Table 7 that fionr and dried beans were the 
cheapest sources of protein and that butter and sugar furnished prac- 
tically no protein. Butter and sugar, however, are valuable sources of 
energy. Oranges contain little protein and are low in fuel value, but are 
undoubtedly valuable for the sake of variety and perhaps for some 
tonic effect which they may exert. Wheat Hour is not only the cheapest 
170S9— No. 52 -2 



18 

source of protein but also of energy. The meats, at the prices paid, 
were comparatively costly. 

The above comparison sbows the value of a number of foods on the 
basis of their composition and iuel value. The individual preference 
and the income of a family must govern the amount in which many of 
the food materials furnishing little actual nutritive material should be 
used. Jt is not the purpose of this and similar investigations to limit 
choice in this matter, but rather to furni.shdata for comparison, leaving 
deductions to be drawn by those interested. The pleasure derived 
from a varied dietary may more than offset the dilference in cost, 
within limits, if absolute economy need not be practiced. 

METAKY STTDY llF A JULL WORKMAN'S FAMILY (No. 12S). 

This study was made with a Polish family living in the Polish section 
of the city, and dependent upon the iron mills fen- their support. The 
study was carried on in the winter of ISOC. 

The family consisted of the father, T)?, and the mother, 47 years of 
age; four sons, aged 19, 13, 10, and 8 years, respectively; and two 
daughters of 16 and G years. The children were all born in this country. 

The father was not a skilled workman, and had been out of employ- 
ment for some time, but just previous to the beginning of the study had 
secured work at $1.25 per day. The oldest son had also been idle until 
a short time before, when he had finmd work at like wages. The older 
of the two girls was employed in a cigar factory and earned about •*7..50 
l)er week. The molher did all the housework and all the sewing for 
the family. 

This family of eight persons occupied two front rooms on the second 
floor of a tenement house, paying ^5 a month rent. Although their 
surroundings were dirty the rooms were kept clean and neat. 

There was at the time of the study an old grocery bill for $25, which 
was being gradually reduced. 

The study licgan .Tuiiuary 2t, ISfMi, ami c<iutiiuit.'il 2'J days. 

The uniiiher of lue.als takeu was as ibUows: 

Meals. 

Two iiirn 174 

"Woman (87 meals x 0.x meal of man). e(inivalcnti to 70 

Girl, 16 years old (87 meals x 0.7 meal of man), equivalent tn 61 

Two boys, 10 and 13 years old (173 meals x 0.0 meal of man), equiva- 
lent to 104 

Two children, aiul 8 years old (174 meals X 0.5 meal of man). 

equivalent tn 87 

Visitors 4 

Total number of me.-ils taken, equivalent to .">00 

Equivalent to 1 man 167 days. 



19 

In the followiiij;- tables are recordeil the kiiul uiid iiiiionnt of tlie dif- 
ferent foods imrehased, wasted, and eateu, toyetliei' with their comjiosi- 
tiou and cost : 

TaBLK 8.— Food iiiiih rials und tnlili and kilrlifii iriiilis in dietari/ study Xo. US. 



Couipositioii. 



Kind ol food material. 




Weight used. 



Total It,, 
Carbohy cost. ,. ^»"" I Pro- 

"™'- I i'tiriai':'-, «™. 



no bone 
lionud, no bone 
litdogna sausage.. 
Suet 



Total . 



I'ork : 

Steak 

I'ijia" teet. no bone. . 
Ham. smoked, no inii 
Hani, boiled, no boni^ 

iJacon 

Ileaibcbeese 

Lard 



CarIiob.\- 
drates. 



$1,110 
I. 05 



7,8111 

8, 30.1 

1,4^5 

140 



firains. (iraiiin. 
I.tvi2 6S(i 

1 7.6 l.llij 



17, 7U0 3.0.15 



n.7 

10.1 
IS. 5 
18.2 
9.2 
18.6 



Total . 



36.11 
14.8 
39. 1 
37.(1 
61.8 
24.0 

100. u 



2.480 
3. 03,". 
1.4. II 
3, 070 
1.900 
81(1 
3,440 



290 
4.811 
217 

72:1 

180 
151 



8113 

440 

547 

1.400 

1,211 

194 

3,440 



4. 34 17, 095 



8, 203 



Herring, .smoked, ni 
Salinon, canned . . . . 



30.4 

20. 7 



15,8 
111 s 



.20 
.30 



1.460 ,531 

855 I 177 



231 
92 



Total , 



Eggs, witlioiit shell . 

Butler I. 

Cheese, whole milk . 
Cheese, Lilnbnrger, . 
Milk I 



Total animal tood. 



VEGETABLE FOOD. 



Cereals: 

Barley . . , 

Flour 

Oatmeal . 

llice 

Bread . . . . 

Cake 

I'ie 



.50 



2.315 



14.9 

1.0 
20.0 
23. 

3.2 



10.6 
86.9 
34.2 I 
29.4 
2.0 



5 8 



. 99 2, 735 

3.08 ' 5.480 

.10 470 

. 12 I 270 

1,20 ' 19,305 



13.34 05,370 



70S 



323 



407 I 2911 

55 I 4,702 

122 161 

62 , 80 

618 ' 502 

10.452 



9.3 
11,3 
15,6 



1.0 1 
1, I ' 
7.3 



77.6 


.03 


74,6 


.20 


08, 


,D5 


79. 


.05 


,54,3 


3,30 


63, 4 


.4!! 1 


39. 5 


,45 



255 

2, 555 

455 

455 

44, 305 : 

2, 565 

2,585 



24 
289 
71 
36 
4, 084 
180 
121 



28 

33 

■i 



11 

1 

1.119 



198 

1. 900 

310 

359 

24, 107 

1,020 

1,021 



Total . 



Sugars: 

Sugar, eotl'eei. 
5Iolas-es 



53,205 I 4,805 



95 4 
08.0 



1.07 
. 15 



8,210 
1, 755 



29, 52' 



7, ,'*33 
1, 193 



Total . 



Vegetaitles: 

Beans 

Catsup 

Onions '....\y.'.'.'..'.'.J 

l'otat<ies (23.4 per cent i 

refuse) ' 

Tomatoes, canned 



22,3 

1,5 

24, 1 

1,5 

2, 1 

1,2 









1.8 


50.1 


.30 


.2 


12.3 


,10 


1.1 


61.5 


.01 


.4 


8.9 


.04 


.1 


18,0 


1. .55 



4.0 



.20 



2. 350 
215 
115 

1,205 

48. 335 
1, 6211 



524 


42 


3 




28 


i 


18 


•' 


1.015 


48 


10 


3 



1.3.S9 
20 
71 

107 

■s, 7110 
65 



Total , 



2,20 



53.840 i 1.607 
'Analyzed in counection with this dietary. 



10.358 



20 

Tahle 8. — Food materials and table and kitelun wastes in diclivy study Xo. i.?*"— Cont'd. 





Com position. 


Total 
cost. 


"Weight used. 


KiDtl lA' food material. 


Pro- 
tein. 


Fat. Carbohy. 
drate.s. 


Total 
food ma- 
terial. 


Pro- 
tein, 


ir„* Carbohv- 
*^^*- , drates.- 


VEGETABLE FOOD— C.iUtJniied. 

Fruit, etc.: 


Ptr ct. 
1.4 
l.l 


Per ct. 
3.0 


Per ct. 
57.6 
77.1 
58. B 


$0,05 
.19 
.10 


Grams. 

1,020 

570 

400 


Grams. 
14 
6 

8 


j 
Grams. Grams. 








2.0| .7 


3 '^'i-i 








1 




.34 


1,990 


28 






















8.33 


119,060 1 6,488 
















Total food 








21,67 


184 430 14 145 1 17 39fi ! .^^l !tn'.t 












1 t ^ . «- 


Accessories: 








.51 
.42 

.04 
.02 
.05 
.10 

.08 


1,080 
365 







Tea 












Salt 








740 
15 
25 
280 
(-.IS 




1 


Yeast 










1 












' 


Mustard 










Vinegar 




1 










1 








Total 






1.22 























Total cost of food and 




22. 80 












Waste : 


13.5 47.3 945 

7. 4 ! ■ 3. 8 40.0 1,800 


128 
133 


447 ' 


Vegetaljltf (breadcrumbs) ' 


09 7:!0 






2, 745 201 












1 



' Analyzed in connection wilh this dietary. 

T.\]iLK 9. — U'eiijlits and percentages of food materials and nntritive ingredients per man 
per day in dietary study So, 1~S. 



Kinil "if I'uod material 



"Weights, 



rial. 



PER .MAN I'ER DAY. 

Beef, Teal, and mutton 

Poi'k, lard, etc 

Fisli, etc 

Eggs 

Butter 

Chee.se 

Mill! 



Orarjig. 
100 
102 
14 
16 
33 
4 
116 



Total animal 
food , 391 



46 



Cereals 

Sugars and starches. 

"Vejietables 

Fruits 



319 
liO 

322 
12 



Carbo- 
Fat. hy- 
drates. 



Cost. 



Total vegetable 
food , 713 



Total food 1,104 



Grams. 
13 


Grams. Cents. 


49 


1 


9 




2 




29 




1 




3 


7 



Percentages 


of total 


ood. 




Food 
mate- 
rial. 


Pro. 
tein. 


Fat, 


Carbo- 
hy- 
drates, 


Cost. 


Per ct. 
9.6 
9.2 
1.2 
1.5 
3.0 
.4 
lu. 3 


Per ct. 
25,7 
14.5 
5.0 
2,9 
.4 
1,3 
4,3 


Per ct. 
12.3 
47.3 
1.9 
1.7 
27,5 
1.4 
2.9 


Per ct. 

" i'.i' 


Perct. 
13.6 
20. 
2.3 
4.6 
14.2 
1.3 
5.5 



177 
54 
62 

7 



35,4 



54,1 



95.0 



4,3 



28. 9 34, 

5.4 .3 ' 

29. 2 ! 11.4 I .5 

1.1 I .2 I .2 



2.2 I 61.5 



57.6 21,1 

17. 6 5. 6 

20. 2 10. 2 

2, 4 I 1.8 



45.9 



97. S 38. 5 



100,0 100,0 



100.0 100.0 100. 



21 

TaHLE 10. — Xutriruts and potent laJ energy in food purchased, rejected, and eatm per man 
per day in dietary stndy No. I;?S. 



Kind of food. 



PER MAN PER PAY. 

Food purchased 



■Weights and fuel value. 



Percentages of total food. 



Pro- 
tein. 



Carbo- 
I hy- 
' drates. 



! Grams.'Graitis.Gram*. 



Fuel 
value. 



Pro- 
tein. 



Fat. 



Carho- 

hy- 
drates. 



Fuel 
v:ilne. 





46 
39 


9!l 
5 


300 


), 140 
1, 435 


8 
5 







54.1 
45.9 


95.0 
5.11 


9L8 


44.0 
511. 


61.5 


Vegetable 


3,8.5 


Total 


85 


1(14 


307 


2, 575 


13 





100.0 


100- 


100.0 


100. 


lull 






leverages, c o n d i - 












8 





























Waste: 


1 
1 


3 


4 


30 
■JO 






.9 
.9 


2.5 
.4 


"i.'i 


1.1 

.9 
















Total 


45 


3 

96 
5 


4 

7 
296 


50 






1.8 


2.9 


1.4 

2, 2 
91k I 


2.0 

42.9 
55.1 








Fnod actually eaten: 


1,110 
1,415 






53.2 
45. 


92.5 
4 6 




















Total 


83 


1111 


303 


2, 525 






9-. 2 


97. 1 


9M, tl 


98, U 













J>isci(ssii>ii of results. — As regards surroiiiKlings and income the 
family studied in this dietary may he talceii as fairly representative of a 
large class of very poor foreign laborers in Pittshnrg. The family was 
undernonrished. Even as compared with the amounts of nutrients 
ordinarily retjuired by persons of sedentary habits their diet was. ^cant. 
To bring it up to the tentative standard for a man with muscular work 
would have reipiired 5(1 per cent more ]U()tein and 40 ]ier cent more 
energy; to bring it up to the tentative standard lor a man without 
muscular work would liave re(|uired l-'O ]ier cent more ]irotein and the 
same pro])ortioiial increase of energy. 

A considerable amount of tliritt was shown, but more skill in mar- 
keting would have obtained more nutrients for the same outlay of 
money. Hound steak was ]inrcliased in considerable quantities at the 
low price of 9 cents a pound. The meat thus obtained liad very littli' 
waste and contained a laige inoportion <if protein, lleef for boiling 
was purchased (or o cents a i)ound, and was (biubtless just as nutri- 
tions as sirloin steak at IS or '20 cents a pound. Beef stew meat and 
beef round, pigs' feet, smoked lierring, herring, bread, beaus, and 
potatoes were all very economical foods. These eight materials fur- 
nished 73 i>er cent of tlie jirotein and .">(» per cent of the fuel value. 
The cost was Sit ])er cent of the whole, not including the accessories. 
Boiled ham, canned salmon, eggs, butter, cheese, milk, ])arsley, and 
Jam were more or less e.xiiensive. 'J'hese eight materials furnished 18 
per cent (jf the protein and 2.'! i)erceiit of the fuel value. The cost was 
.32 percent of the whole. Fish is a valuable source of in'otfin. but as 
it contains but little fat its fuel value is small. The canned salmon 
used by this family was not economical, the smoked herring was very 



2-2 



ecoiiuuiical. The lieniiij.;' is one ni tlie few oily tislie.s, and consequently 
its fuel value is greater than that of most lish. it also contains a large 
amount of protein. 

The food which furnished the least nutriment in proportion to its 
cost was the boiled ham. Although under ordinary circamstanees its 
use would be Justitiable, the means of this tamily were so limited that it 
■was a more costly food than they could aflord. This ham was carried 
in the dinner pail for lunch, and was imrchased daily at a cost of l'.> 
cents i>er ])Ound. Butter, also, formed a liea\y item of expense, one- 
seventh of the total cost of the food being for this one article. Tweuty- 
five and a half cents a pound may not be high for creamery butter such 
as this family purchased, but they would have obtaiiu'd much more 
actual food if they had spent but half as much for butter and bought 
more flour, bread, beans, or potatoes. Of course, some butter is desir- 
able not only for the fat it contains, but also for the relish it gives the 
food and for the sake of variety in food materials. The point to be 
emphasized is, that iu ca.ses where the income is so small that bare 
subsistence is a difticult i)roblem, some more economical food material 
might be substituted for a i)ortioii of the butter. 

The cost per pound, the digestible nutrients as calculated by the 
factors given on p. 1 7, and the fuel value of the difl'erent food materials 
are shown iu the following table: 

T.vHLK 11. — Cost per pound ami mnouiils ami fui'I raliie of tiic (liijeslilde iintrictitK in 1 
poHiid and in Ki cents' irortli of the more important food materials used iu dietari/ studi/ 
Xo. US. 



Actual ! Nutrients and eneriiy in 1 ponud 

Kind «'f I'lunl ma- cost 

t.Tiul. per ^ p 

pouud ' 



Nntrieiita nm\ eiierjjty in 10 cents' 
worth. 



tein. 



T^„f ; Carbohy. 
■^•^^" dratea. 



Beef: 

Stuw meat 

Kuiind 

Bologna sau- 
sage 

Pork : 

Hant. btnled . 

Head cheese . 

Fish, li e r r i u g. 

sTiiidieil 

Eg^H 

Butter 

Milk 

Flunr 

Oatmeal 

Breatl 

Sugar, cotiV-o 

Bfau-s 

Potatoes 



Cents, I PoumL Poiftid. i'oMjirf. 
U. U7;{ 



5.0 
8.0 


0.176 
.202 


9.4 


.170 


18.8 
.-i. 5 


.178 
.183 


5.9 
14.2 
2.") ."> 


.3:19 
.126 
.010 



3. 6 
5.0 
3.4 
5.0 
.1.8 
1.1 



.031 
.096 
.133 j 
.073 



.359 
.233 

.145 
.089 
.843 
.025 
.010 
.064 



.178 
.013 



.016 



0.058 
.730 
.669 
.532 
.934 
.561 
.130 



Fuel 
value. 



Pro- 
tein. 



635 

885 



845 
325 



1 


245 




(illl 


3 


575 




270 




580 




760 




135 




775 




442 




265 



Pound. 

0. 15 

.14 



.01) 
.33 
.09 
.03 
.13 



Fat. 



Carbohy- Fuel 
Urates. , \'alue. 



0.21 
2.03 
1.33 
1.50 
1.61 
.97 
1-18 



Pound. 

0.35 

.23 



.57 
.09 



fa' Ties. 

1. 270 

995 



982 

1, 555 

2.105 
410 
1,400 
970 
4. 385 
3. 520 
3,34(1 
3,010 
2,495 

2, 420 



IIIETAKY STUDY OF A :\1ILL WORKMAN S FAMILY (No. 120). 



This dietary study was made with an Knglish family in very poor 
circumstances. The family consisted of the father and mother, a mar- 
ried daughter and her husband, three younger daughters, one son, and 
an infant. The father. 43 years of age, was a thin, delicate man, with 



23 

an aiii)ari'nt tendency toward cDnsuiniition. Severo colds rrequently 
prevented hiui from worlciiij;-. and during tlie studv he lost eight days 
oil this account. He was a lilacksniitli by trade; his usual wages were 
81.i'"» per day. The mother and tlie married daughter, 18 years ohl, 
were strong ami healthy, as was also the soninlaw. The latter was 
27 years old and earned $1.25 per day in an iron mill. The daughters, 
aged 13 and 7 years, respectively, and the ID-year-old boy were all 
weak and sickly. The two youngest children, a girl 4 years old, and 
an infant aged 7 months, were strong and robust. 

The family paid $0 a month in advance for rent of three rooms. 

The stiiily bei;:!!! .laniiary '_'4, ItSfMi, and oontiniii'il ill days. 

The uninber of meals taken was as follows : lleala. 

Two men 17:> 

Two women (17a meats X e.S meal of man i, equivalent to ISIl 

Two ehildren, 10 and 13 years old ilTI meals x O.limeal of man i. 

einiivaleiit to in I 

t'liild, 7 years old (87 meals X 0.5 meal of manl. equivalent to 11 

C'bild, 4 years ol<l (S7 meals X 0.4 meal of man i, I'quivalent to 'A'l 

Infant, 7 mouths idd L'O 

Total niimiiir of m^als taken, eipiivalrnt to ,"i21 

Ecpiivalent to 1 man 174 days. 

The amount and composition of the food purchased, waste(I, and 
eaten, together with its cost, are shown in the following table: 

4\\Iir.K 12. — Foofl maUrial^ and lahlc lanl kifr]ien wastfS in ilirtari/ !<lntlii Xi>. I .'!'. 



Klii.l i)f t.i,p,l inatcTial. 



Composition. 



Pro- 
tein. 



Carboliv- cost, 
ilrates'. 



Wei;;Lit used. 



Total 
food ma- 
terial. 



Carholiy 
d rates. 



ANIMAL FOOIl. 
Rc.'f; 

Clmck 

Roiiiul, no bone ' . . . 

Kiimp ' 

Fore .shank 



Liver ' 
Lel)ern urst - 



Loin, no lione ' 

Ham. .smoked, no bone 

Han), boiled 

Bacon 

Piys' feet 

Kidnev ' 



Sausitjie 

Lard, iiiireuilered , 



Tola! . 

Oysters 

I'.ntlerine. . , 

Cheese 

.Milk ' 



Total animal food. 



15.7 
•21.0 
22.4 
h'.3 
18,8 
12,2 



Pir cl. 
10,2 
10, 
3:!, 3 
7,3 
3,9 
211,2 



$0,41) 



Oratns. I (!i 
3,100 1 
3, 820 
2, 30(1 
1,705 l 
1,S00 
1,035 



(Diis. tlrtnnK. 

4!lli 322 

K02 Oil 

515 700 

217 120 



.13',] 
120 



1.92 . 13,880 I 2, ia,-i 



15. ,^ 


42. 3 


15 5 


30.1 


18,2 


37,0 


9.2 


01,8 


10. 1) 


3 


17 2 


;>. J 


12,8 


45. 4 


1 1 


04, 



1,05 
1,15 






235 


5 


670 




325 




215 


1 


715 


1 


200 




340 


1 


530 



1,4,50 
870 
60 



44 
17 



6,1 

.5 

20,0 

2, 



1,4 
SO, 1 
34 2 

3,0 



2, 3 
5,3 



, 10 
I. 45 



.80 
8.59 



70 
209 



1* 
100 



2, 1(17 



3, 000 
2,217 
120 
13.1 
159 
00 
154 
l,4:i8 



2. 85i; 

32 
20 


8. 103 
8 

3,300 
030 
442 


3 

17 


JK3 
428 


43 

781 


0,314 


14,752 


1,022 



Aiialvzi-il 111 



iiiiei tiiin with tliis ihetarv. 



:!.HH) 

1 . fiGU 

14, 743 



-From I'ureimi analyses. 



24 

Table 12. — Foud materiah and tahleand kitchen inisles in diilary filndij Xo. 1^0 — Cont'd. 





Composition. 


Tiital 
cost. 




Weight used. 




Kind of fiiod material. 


Pro- 
tein. 


Fat. 


Carboliy- 
d rates. 


Total 
food ma- 
terial. 


Pro- 
tein. 


rat. 


Carboliy- 
drates. 


■\-EGETABLE FOOD. 
CiTt-als : 


Per ct. 
U.3 


Per ct. 
1.1 


Per ct. 
74.6 
66.8 
52.6 
63.4 
39.5 
57.3 
100.0 


$0.44 
.02 

2.45 
.20 
.38 
.20 

1.30 


Grams. 

9.810 

2«5 

40. 755 

2, 600 

3, 720 
2. 660 

10, 455 


Grams. 

1.108 

48 

4,535 

186 

175 

256 


Grams. 

108 
21 
327 
215 
353 
138 


GramR. 
7,318 




16.9 : 7.2 


100 


Bread ' 


9.7 
7.0 
4.7 
9.6 


.7 
8.1 
9.5 
5.2 


24, 503 


Ci.ke 


1. &H" 
1,469 


liolls . 


1.524 






10,455 


' »• 









Tot.il - 



76,345 I 6. 308 I 1, 162 



Vepftaldes: 

Bf^aiia 

J'.c.ins. Lima 

Cabbage (16 i)er cent ]-ef- 
nse) 

Carrots (21.8 per cent ref- 
use) 

Celery 

Onions 

Parsnips (25 per cent ref- 
use) 

Potatoes (34.6 per cent ref- 
use) 

"Water cress* 

Ruta bagaa (23 per cent 
refuse) 



22.3 
15.9 



1.1 
1.4 
1.5 



2.1 
3.8 



1.8 
1.8 



59.1 
67.1 



9.2 
3.0 
8.9 



38.0 
8.9 



.06 
.15 



.05 
.05 
.12 



.66 
.05 



580 
1,330 



670 

200 

3,445 



21.215 
115 



129 
212 



11 
24 



97 


18 


7 
3 
52 


3 

Vi 


11 


4 


446 
5 


21 

1 


28 


5 



343 
892 

266 

62 
6 

306 



3,818 
10 



Total - 



Fruit, III'. : 

Api)lt'8 

Apiile jelly ' 



\ 


1. 39 34, 980 


990 


101 1 


5, 993 






.4 .4 1 12.4 
1.1 1 77.1 


.10 1,715 
. 05 365 


7 
4 


7 

I 


212 

281 



Total 

Tot:il vegetable food- 
Total food 



2,080 



/\icfssories: 

Tia 

Cottee 

Salt 

Jlu.ftard. 
Teast.... 



6.53 113,405 
108,555 



15.1: 



.71 
. 15 
.OS 
.18 
.02 



865 

270 

1,510 

440 



7,309 
13,623 



Total 

Total cost of food and 
accessories 



.Vnimal ' 

A"ei;et:ible (bread crumbs)' , 



6.9 
6.4 



41.3 
4.2 



1.14 
16.26 



1,270 
16, 022 



53, 722 

54. 744 



31.3 ;. 



505 
715 



233 
30 



224 



1 Analvzed in connection ivitb this dietary. 

■' Composition assumed, as there are no analyses of sucli materials. 



25 

Tari.K 13. — JVei'/hts and percentages of food nutteriaJs find nifritire itif/r: d ents j>er nttnt 
per day in dietary study Xo. i,'.'>. 



"SVuights. 



Pt-rconLiires of total ioorl. 



Kind of food niateii:il. Fond 
mate- 
rial. 



PER MAN PER DAT. ! 

I Grams. 

Beef.vp.al. nnd mutton.] ftO 

Pork, lard, etc H6 

Fisli.eto 3 

JJntter 

Cheese 11 

Wilk 



Fat. 



C'arbo- Cost. Food 

liy- I I mate- 

drates. i 1 rial. 



Pro- 



' Carlio- f'oat. 
Fat. liv- 

dratea. 



14 
10 


12 

47 





rams. Cents. 
1 i 




1 




•20 

4 




3 




3 




5 



Per ct. I 7Vi rt. \ Prr ct I'fr rl. I'erct. 

8.2 IS, 3 13.2 0.3 J2. 7 
12.0 ! 21.11 51,1 

. 3 , .2 1 

2.3 .1 21,11 

1.1 3,8 4 ,1 

8 R 3,1 2 8 14 



25.3 
.6 
9, G 
3.3 
5-3 



Total animal 
tooil 



Cerf^nls 

Siifrars ami starchi'.s , 

Vi'gi'table.s 

Fruits 



Total vegetable 
food 



379 
00 

201 
12 



30 
30 



Total loiirl . 



1,0 5li, 8 



212 
GO 



39.1 

0,2 


46.3 


7.3 


07.2 
19, 1 

In, 9 
, 


24 4 

8.6 


20 8 
1,2 


7.3 
. 1 . 


.0 


2 
10 



309 


3.8 


07,3 


53.7 


7.9 


98,1 


43.-2 


315 


8.7 


100. 


100.0 


100. 


100. 


100.0 



Taulk 11. — Xuirieiifs and poieniiaJ enerifij in fn >d pnrcliafied. rrjrt fed. and i atm pt r man 
per day in dietary stndy So. 120. 





■Weij;bts and fuel value. Percentages of total food 


Kind of fond. 


Pro- 
tein. 


Carlio- 
Fat. liy. 
dr;ite8. 


FiiPl 
value. 


Cost, p Carlw- ,, . 

Cents. I'erct. Prr ri. P. r ct . I'fr ct. J'erct. 


PER MAN PER DAY. 
Food purchased: 


drams. 


drains. Gravis. 


Valorit'-<. 


Vegetable 


42 1 7I 3011' l,5l).") 3.8! 5;t.7 7.9 HH. 1 61.0 4!!. 2 


Total 








lieveraues. roiuli 
















Wa*te: 




2 20 


1 1 rl c. 


Ve<:etahle 


1 


1 10 3 .1 .5 .3 


Total 


1 








Food nrtiially vateii: 


30 




Ve-etable 


41 


7 308 1,4!I3 1 .'">3.4 7.8 97.0 fiil.7| 



Total , 



])ixciisision of resiiltn. — This fjiiiiily liad tlit^ siiinllest iiifoiiio of any 
reported, and, as shown by tlie icsnlts of tlie investiuatlon. were tlic 
most ]ioorly noniishcd. ]n many ways tlicy were ouoiiomicaL and 
obtained more for the same amount of money than has often been fonnd 
to be tlie case with families in similar circnmstances. AVlien they conld 
get together enongh money to buy a sack of tlonr they baked their own 
bread; otherwise they bought iiaker's stale bread in small i|iiantities. 
Instead of butter they ustd butteiine, at IG.S cents a iioiind, <ir lard. 



26 

Little can Ite said with refereuce to iiuprovenieiit of this dietary. 
Tlie eost per man per day (9 cents) is exreedin;;ly low. 

The cost i)er ponnd, and the amounts and the fuel value of digestible 
nutrients of 1 i)ound and 10 cents' worth of fifteen of the more impor- 
tant f(MMl materials used are shown in tlie following tal»]e: 

Tadle 15. — Cost per pound and ainoiniis and f net rahie of the dif/eat'ddc nutrients in 1 
ponnd and in 10 eents^ ivorth of the more important food materiah nned in diefartj tiindi/ 
Xo. 129. 



I Actual ' Nutrients and energy in 1 pouDil 

Kiuil lit" food ma- , cost \ 

lerial. 



Xutrieuta and energy in 10 cents" 
worth. ' 



per 
pound. 



Pro- 
tein. 



Fat. 



Carbohy- 
drates. 



lieel': 



Chuck 



llnund 

Kiani) 

Pork : 

Loin 

Ham, smoked . 

Uutteriue 

(.'heese 

Milk 

Flour 

Jlread 

Pastry 

Suu;ar 

liean.s 

Cabbage 

Potati-e* 



Cents. 


Pound. 


5.7 


0.154 


8.n 


.205 


5.5 


.220 


8.7 


.141 


8.8 


.146 


16.8 


.006 


12.2 


.25.'i 


2.5 


.028 


2.0 


.096 


2.5 


.082 


4.0 


.051 


5.6 
5.0 




. 142 


1.2 


.014 


.9 


.011 



.154 
.323 

.373 
.365 
.835 
.332 
.029 
.010 
.006 
.064 



Pounds. 



0. 023 
.053 
.731 
.516 
.459 

1. 1)110 
.613 
.047 
.112 



Fuel 
k'alue. 



Caloi 

1. 

1, 

1, 
1. 
3, 
1. 

1, 
1. 
1, 
1, 
1, 



Pro- 
tein. 



Pound. 

0.27 

.23 

.40 

.16 

.17 



.28 
.12 
.12 



Fat. 



Pound. 

0.17 

.17 

.59 

.43 
.41 
..50 
.27 
.12 
.05 
.02 
.16 



Carbohy 
dratea. 



Pounds. 



0.02 
.21 
3.66 
2.06 
1.15 
1.78 
1.23 
.30 
1.24 



Fuel 
value. 



Calories. 

1,235 

. 1,160 

3,220 

2,110 
2, 060 

2. 1115 
1,575 
1,090 
7, llOj 
4, 550 

3. 045 
3. 320 
2,960 

940 
2, 535 



A.s will be seen by refereuce to the above table, the family used good 
judgineut iu their selectiou and purchase of food, and the smalliie.ss of 
the diet could be remedied with difficulty, unless, as was pointed out 
for similar cases iu the report of dietary studies iu New York City,' the 
auiouiit of vegetable foods, such as flour, meal, beaus, peas, aud pota- 
toes purchased, should be increased aud the amount of auimal foods 
correspoudiiigly diminished. At the prevailing market prices, gener- 
ally speaking, certain of the vegetable foods furnish a cheaper source of 
nutrients than do the animal foods, and in such an instanceas this, where, 
in spite of the most judicious marketing, there was insufficient nourish- 
ment, some of the auimal foods could have been advantageously 
replaced by vegetable foods. 

In addition to other food materials, this family consumed 8.4 pounds 
round steak, 22.4 pounds pork loin, 0.7 pound boiled ham, 0.5 pound 
bacon, 1.2 pounds oysters, and 4.1 pounds cheese, costing 83.45. If for 
these materials they had substituted ])ouuds beef rump, 47.5 pounds 
tlour, 10 pounds oatmeal, 17 pounds beaus, and 94.4 pounds potatoes, 
which could also have been purchased f(U- 83.45, the total cost of the 
diet would have remained unchanged. The family, however, would 
have obtained 101 grams of ])roteiu and 3,120 calories per man per day, 
instead of 78 grams protein and 2,405 calories which were furnished 
by the daily diet actually eaten. 



' U. S. Dept. Agr., Oftice of Experiment Stations Bui. 46, p. 65. 



27 

This fiiinily expended 57 per cent of tlie total cost of their food for 
meat and other animal foods, and tiiese furnislied but 4(i per cent of 
the protein and 39 per cent of the energy. In otlier words, if they had 
eaten somewhat less beef, pork, and bntterine and more beans, peas, 
tloiir, and oatme.il, they would have gotten more aetnal nutriment for 
the same money witliont materially lessening the attractiveness of the 
diet, provided proper care was taken in the preparation of the food. 

DIETAUV STfllY <IF A i'.OlMCK TEXDERS FAMILV (Xo. 180) 

This dietary study was made in an English family, consisting of the 
father, mother, and five children, the eldest about 8 years of age. The 
father, a healthy man 32 years of age, was boiler tender in an oltice 
building and earned about '^i'^ a month. The mother, a woman of 28 
years, seemed well but had not been very strong since the birth of the 
last child, 'i'he children were all born in this country. The three 
oldest, boys of 8, (>, and 4 years of age, were healthy and apparently 
well nourished. A girl of 2 seeujed rather delicate, but the youngest 
child, a girl of •'! months, was very rol)nst. 

During the hard times the husband had been out <>[' work and had 
contracted some debts. The i)ayment of these debts was taking all the 
spare money at the time the stinly was made. The family paid >=G a, 
month rent for three rooms, but were looking forward tn the time when 
they could move into a tenenuMit of four rooms at a vent of s'.i. 

Tlie stnily l)eg,iu .Iniui.ary 12, IS'IT, aud ooutiuiu'il s il;iys. 

The uuiiiber of meals taken was as fullows: ilrals. 

Jlau 2 1 

■\Voiiiaii (24 meals x 0.8 meal of man), iMjuivaleiit to I'J 

Two children, 6 and S years old (18 meals X 0.5 jiieal of man ), equiva- 
lent to 24 

Two children. 2 and 1 ye.irs old ( Is meals X 0.4 meal of m.an), eqaiv.i- 

lent to 1!) 

Infant, e(|nivaleiit to 7 



Total nnniber of meals taken, eqnivalcnt to 
Eiiiiivalent to 1 man 31 days. 



93 



In the following table are recorded the kind and amount of the dif- 
ferent foods purchased, wasted, and eaten, together with their comjio- 
sition aud cost : 



Table Hi. — Food iiialoials and Inhh and kitclieyi iiastes hi dittuiij aludji Xo. lS:j. 



CoiupositioD. 



Kiiiil III' fouil iiiat'Tial. 



Pro 

teiii. 



U.ef: 



A.N'IMAL FiHID. 



Fore sliauk (1.; 

reru?ie) 

Steak, shoulder 



7Vr rr. 
19. r. 
10. .■) 



Fat. 



/>.'/■ cl. Per ct. 

11.6 ' 

11.3 



Weight used. 



Total 
Carbohy. ' cost, 
drates' 



Tcit.al 

Veal chT'ps (10. .1 |ieT rent ref. 
use) 



$n. 45 

.4(1 



Total 

food ma. 

terial. 



Orams. 
2, (iSS 
l,5;i5 



Pro- 
tein . 



Grail's. 
.Wll 
20f, 



4, 190 
580 



816 

in 



Cf rains. 
3(18 
173 



481 
60 



Curliohy. 
drates. 



Tabi.f. 16. — Food mater'mU ami Inhleand litrheii tvasten in dietanj sliidy Xo. ISO — Cont'd. 





Coniposit 


on. 


Total 
cost. 




AVeight used. 




Kind nf fiKul nuTterial. 


Pro- 
tein. 


Fat. 


Carlioby. 
drate.s'. 


Total 
food ma- 
terial. 


Pro- 
tein. 


Fat. 


Carlioliy- 
dratea. 


ANIMAL FOOD— foiitimied. 

PurU ; 

Ham (31.6 per cent refnao). 
Steak (7.9 per cent refuse). 
Lard 


Per ct. 
15.5 
:3.4 


Per ct. 
39.1 
41.8 
100.0 


Per ct. 


$0.71 
.23 
.16 


Grams. 

3,105 

1, 005 

720 


Grams. 
481 
135 


Grams. 

1,214 

420 

720 


Grams. 


















Total 


1 




1.10 


4,830 


616 


2,354 






I 






Siintish ' 


6.8 
15.0 


7.5 
11.0 
82.4 

4.0 




.15 
.10 
.74 
.90 


795 

215 

1,675 

13.090 


54 
32 

"432 


60 

24 

1,380 

524 




E^g-^ (31.9 per cent ret'iise) ^- .. 








ililk 


3.3 


5.0 


654 










4.09 


25, 375 


2,063 


4.883 












VEGETABLE FOI.r> 

Cereals : 

Flour 


11.4 
16.6 
7.8 
9.4 
6.9 
9.8 
4.2 


1, 1 
7 ** 
.i 
1.2 
8.7 
9 5 
10 5 


75.1 
66.9 
79.2 
.■•,3 
02- 
73 3 
40.8 


.67 
.23 
.20 
. 27 
!lO 
.01 
. 10 


1 1, 2110 
2, 070 
960 
3,985 
425 
240 
495 


1,277 
343 
75 
375 
29 
23 
21 


123 
149 
4 
48 
37 
23 
52 


8 411 




1 385 




760 




2,112 




261 




176 


Pies 


202 






Total 








1.61 
.47 


19,375 
3,885 


2,143 


436 


13.310 








100.0 


3,885 














Tegetaliles; 


6.9 

1.7 

2,2 


3.1 

.4 

.1 


19.0 
10.2 

18.8 


.10 
.02 

.32 


920 

270 

12,835 


63 

5 

282 


29 

1 

13 


ISO 


Onions (5 per cent refuse) . 
Potatoes (20.6 per cent 


27 
2.413 


Total 


j 




.44 

.05 
.25 


14, 025 

170 
1,190 


350 

2 
14 


43 


2, 620 










Pruit, etc.: 

Lemons (58.3 per cent 


1. 
1.2 


.9 
.1 


8.3 
58 5 


1 
1 


14 


Apple butter' 


096 

















.30 


1,360 

38. fifi 


16 


2 


710 




food . . . 


=---==--= 






Total voi'ctaltli 




2.82 


4, 57-J 


481 


20, 52,5 






1 






Total t'nofl 


1 




6.91 


64, 02U 


21. 179 













Aecpssoriea: 


.09 
.04 
.01 
.02 
.14 
.63 


85 

85 

13 

845 

225 

665 




1 






1 






































Tea 1 


















. . .. 






Total 




1 


.93 


1, 820 










jod and 













Total cost of r 




7.84 














19.3 
20.2 


11.3 
6.2 




15 
25 






"Waste: 


3 
5 


2 

2 




\«-alclin]i'» 



























40 


8 


4 
















Uread 


9,4 1 1.2 


,53.0 




. 15 


1 


1 


8 


Total waste 








55 


9 


5 


8 


1 1 1 







■Composition assumed. 

^ Tins large jiercentafje of refuse mnst have iucluileil more or less waste as nvr-ll. Tnasnmcli. liow 
«vt-r, aa tbc total weight of cgi;B used is very .small, the figures for the amount of refuse are given as 
reported. 



29 



Table 17. — We'ujhU nml jicrceii'afies of l\>iid matfrUih ((nil iKdritU-c iiKjndicxts jur man 
per (lay in clictticy st((d(/ Xo. 1S9. 



Kiiid of foinl niateri.il. Fciod 

niillr- 

ri;il. 



Percentages of total f'uud. 



Pro- 
tein. 



Ciirbo- Cd.st. Food 

Fat. I li,\ - juale- 

drales. I fial. 



PER .M.\.\ PEH DAY. 

Beef, veal, and nuittou 
Pio'k. lard, etc . 

Fisb. etc 

Ek2s 

Butter 

Milk 



Grams, (iratns. Giams. Grams. CeJifs Prr ct. 

154 3(1 17 I 

150 21) 76 



Pro- 
tein. 



Carho- Cost. 
Fat. h.v- 
dra'tes. 



Perct. Perct. Pcrct.l'erct. 



1 
45 
17 



7.5 


20.3 


7.5 


13.5 


1.2 


1.2 


.3 


• "^ ( 


2. G 




20.5 


9,4 ; 



10. 1 

43 9 

1.1 

.4 ' 

25.8 

9.S I 3.1 



15.9 
15.9 

T.i 

10.7 
13.0 



Total animal 
food 




819 

~625" 

125 
452 
44 


07 
09 
li 


158 


21 


13 


2 


39.0 


45.1 


91.1 


3.1 


59.2 


Cereals 


U 

i 


85 
23 






30.3 
6.0 

22.0 
2.1 


46.9 

7. 7 
.3 


8.1 

"'s 


62.8 
18.4 
12.4 
3,3 


23. 3 
6 8 


Sii>:ar,s ami starches .. 






Vc>^etaOles 


... 




6 4 




4 3 












Total ve^'etable 
food 


1 


240 


80 


15 


602 


9 


1 


CO. 4 


54. 9 
100.0 


S.9 
100. 


90. 9 


40.8 


Total food 


2 


065 


147 


173 


683 


22 


3 


100.0 


lotuT 


100.0 



Taulk 18. — Xuti it uts HH(1 pott ntiitl tntrtfif in foot^ pun:h(tst(i^ itjatnl. and talfii prr tnan 
pi-r day in diefici/ stiidi/ Xo. ISO. 





"SVeigbts and fuel value. Percentai;e8 of total food. 


Kind of food. 


Pro- 
tein. 


Fat. 


Carbo- y,,^, Cost.,, p^„. 

dX. ! ^'•'""''- ! *""■ 


Carbo- , -p.,, , i 

rat. by- .^ ' ' Cost. 

drates. 1 ^ """'• 1 


PER M.\N PER D.^Y. 

Food piirebased: 

Aniloal 


Gramg. 
67 
80 


Gramt. 


1 

Gratn 8. Calories Cts. , Per ct. 


i 
Per ct. , Per ct. Per ct. Perct. 


Vejietable 


15 ' 662 


3. 180 9. 1 54. 9 


8. 9 96. 9 63. 6 1 40. 8 


Total 


147 


173 1 683 


5. 010 22. 3 , 100. 








Beverages, condi- 








3.0 


1 





















' 1 .2 


.1 1 1 .1 ■ .3 








i ' 


Food actually eaten : 
.\iiiiual .". 


67 
80 


158 
15 


21 1,830 ' 44.9 

6C2 3.180 1 1 .54.9 


91 3 1 t 36 3 58 9 


Vegetable 


8. 9 96. 9 1 63. i 40. 8 


Total . . 


147 


173 , 683 5,010 j | 99 8 95.9 


100.0 99.9 99.7 







' Tbe quantity of waste was so anial] as to amount to practically notbini; jier man per day. 

Biscu.s.sion (if ye.suUx. — The family previously .studied idietary Xo. 
129) wa.s uiuleruourislied. Tlii.s family went to the other e.xtreme, .since, 
ou the assaiuptioii that their food reiiuireiiieiit.s were the average of 
pefiple in like circumstances, they cuiisumed more than the dietary 
standards show to be necessary. None of the family was at very active 
labor, and it is probable that 110 or 11-") grams of protein, with a 
fuel value of .'ijOOO to 3,300 calories, would have amply supplied their 
wants and needs. It would seem that the daily amount of protein con- 
sumed (147 grams) was not far from 3(t jier cent in excess of what was 
re<juired, and the fuel value (5,010 calories) 70 (ler cent in excess. 



30 

Had tbey purcliased smaller amounts of the same food materials at the 
.same j)rice the total expeune might have been reduced from a fourth to 
a third. 

The .selections of food materials were made with considerable judg- 
meut, and the prices were, iu general, moderate. .Meats were pur- 
chased by the ilay, bnt all other foods were procured in large quantities. 

The actual [U-ices i)aid are shown in the following table, wliich also 
gives the amounts and fuel value of digestible nutrients in 1 pound and 
10 ceuts' worth of fifteen of the more common food materials used: 

Table 19. — Cost pir pound and nmonnls mid fuel rahie of iJw diiitstihle niilrients in 1 
ponnd and in 10 cents' worth of the more important food maleriah u-ied in dietarij siiuhi 
So. 1S9. 



Kilnl lit" food ina- 
tt-riul. 



Beef: 

Forp sh.ink .. 

Steak, shouhli- 

Ve;il, flio]>s 

Pork : 

Ham 

Steak 

Butter 

Milk 

Flour 

Eolled o.-its 

Rice 

Brencl 

Pastry 

Beans, baked 

Potatoes 

Ajiple butter 



Actual Nutrients and energy in 1 pound 

O'.St I 

per 



Nutrients and energy iu 10 cents' 
worth. 



pound. 



Cents. 
7.6 
11,8 
16.3 I 

10.1 j 
9.5 

20.0 
3.1 

ll\ 
9.4 
3.1 
9.4 ! 
4.0 
.0 
9.5 



Pro- 
tein. 



Fat. 



Finmd \ I'ound. 

0. 189 i 0.110 

. 189 I . 109 

. 160 . 083 



.147 
.120 



.032 
.097 
.141 
.066 
.080 
.0.13 
. 0.".5 
.013 
.009 



.367 
.372 
. 800 
.039 
.010 
.065 
.004 
.011 
.087 
.028 



Carboli}"- 
drales*. 



Povnd. 



.001 



050 
.736 
.6.'J5 
.776 
.519 
.542 
.186 
.141 
.573 



Fuel 
value. 



CalorifK. 
815 
810 
650 

1, 825 

1. 790 

3,315 

320 

1,590 

1,755 

1, 585 

1,160 

1,475 

565 

285 

1,085 



Pro- 
tein. 



Fat. 



Carbohy- 
drates'. 



Povnd. 


Poviid. 


Founds. 


0.25 


0.14 




.16 


.09 




.10 


.05 




.14 


.37 
.39 


1 


.13 






.40 




.10 


.13 


0.16 


.36 


.04 


2.73 


.28 


.13 


1.31 


.07 




.83 


.26 


.03 


1.67 


.06 


.09 


.58 


.11 


.06 


.38 


. U 




1.57 


.01 





.60 



Fuel 
value. 

Calories. 

1,075 

C90 

395 

1,810 

1,885 
1,690 
1.025 
5,890 
3,510 
1.685 
3.740 
1. 570 
1.155 
3, IHU 
1, 1411 



Beef shank, flour, oatme.il, and bread were the cheapest sources of 
protein and (with the exception of the beef shank) of energy also. Ten 
per cent of the total expenditure was for butter, although the price 
per ])ound was not very high. If less butter had been eaten, the cost 
of the food would ha\ebeen diminished and the excessive fuel value of 
the diet would have been lowered. A pecuniary saving was not unde- 
sirable since, although the circumstances of this family were much 
better than those of Nos. 1-8 and 1-9, they found it difficult to "make 
both ends meet." The total income was about .^42 a month. The 
expenditures were >'0 for rent and ••?29 for food and beverages, leaving 
but -SI per month for other expenses. 

It is perhai)s unwairanted to draw the dednctiou that this fiimily 
were habitually supplied with an excess of nutrients, for it is doubtful 
if their ordinary living habits are accurately portrayed in the dietary 
study. The time covered by the investigation was very short. It was 
planned to continue it for one month, as was done iu the majority of the 
dietary studies. At the end of eight days the mother refused to per- 
mit the continuance of the investigation. The excuse given was that 
the neighbors were convinced that it was a scheme to see how much it 



31 

actually cost for a man to live, in order that his wages might be 
reiluced, ami so in order to keep on good terms with her ueighbors she 
must discontinue the study. It was thought, however, by those hav- 
ing charge of the study that the (amily had eaten rather more tbau 
usual to make a good showing, and that they could not afford to keep 
it up. Perhaps both reasons inlluenced the decision to discontinue 
the study. 

While the data thus obtained are not as satisfactory ami reliable as 
iu the other studies here reported, they are still of considerable inter- 
est. It is evident that the woman understood how to purchase food 
advantageously and showed good management in the kitchen, other- 
wise the amount of nutrients could never have been purchased for the 
price paid. 

llIETAUY STfDV (IF A riEC0UAT(.)I; S FA^IILY (No. Ura|. 

This dietary study was made in a Swiss family iu (|uite comfortable 
circumstances. The family consisted of the father, mother, and three 
children. The father, a healthy man 4i years of age, was a house deco- 
rator and in business for himself. Ilis incorae was estimated to be 8S4 
a month. They paid >>1'3 a month rent for a four-room house with gar- 
ret, cellar, and laundry. Everything about the place was very neatly 
kept. 

The mother, a rather frail woman of 30 years, was an Austrian by 
birth, but came to this country when a child. She was a good manager, 
and had at one time, wheu her husband was out of work for o\er a 
year, supported the family by doing washing. The children — a girl of 
15, and two boys, aged 12 and '2, respectively — were all iu good health. 

The study licgau Janu.Try 14, 1S!I7. aud continued 30 days. 

The number (if meals taken was as follows : Mials. 

Man '58 

Woman (90 meals X 0.8 meal of man ), e(iuivaleut to 7:.' 

Girl, 15 years old (89 meals X 0.7 meal of man), e(iuivalent to li.' 

Boy, 12 years old (90 meals x 0.6 meal of man ), ei|uivaleiit to ."il 

Child, 2 years old (90 meals X 0. 1 meal of maul. ei]nivalerit to 3ii 

Visitors, womeu (."i meals X O.S meal of man), ecjuivalent to -I 

Visitor, man 1 

Total nnmber of meals taken, e(iiiivalenr to 2S7 

E(iuivalent to 1 man 9(i days. 

The tables which follow give in detail the amount and composition 
of the food purchased, wasted, ami eaten, together with its cost. 

' Dinners were taken at ii restaurant. 



32 

Tai!I>e 20. — Food mattr'uih and iahle and kitchen wastes in dietary stndtj Xo. 190. 



Composition. 



Kiml (if Inud iiiateri.Tl. 



Pro- -p . Carboby 



(Irates. 



Total 
cost. 



Weight used. 



Total 
food ma- 
terial. 



.4XIMAL FOOD. 
Beef: 

Chuck (4.8 perceut refuse) 

Neck 

Kib (44.9 per cent refuse) 
Steak, shoulder (8.3 pel- 

cent refuse) 

Steak, jiorterliuuse 

Shauk ( 10.3 per cent ref- 

use) 

Liver puddiug ' 



Per cf. Per ct. Per ct. 



19.0 
13.9 
17.0 

16.1 
18.2 

19.8 
20.9 



12.0 
11.9 
20.6 

9.8 
20.3 

11.5 

5.0 



$0. 63 
.12 
.50 

.10 
1.05 

.86 
.07 



Gramx. 

2,875 

«55 

1.760 

425 
2,990 

4,705 
465 



Total 3. 33 



Veal : 

Clnips(13.7pereent reJuse), 19.4 ' ]0. 4 '. 
f'utlet (2.8 (ler ceut refuse) :;o. 8 9.9 . 

Kib roast (9 2 per ceut ref. I 

use) ' 20. 2 i 6.2 

Sliaiik(1.2iierceutrefuse) I 19.9' 4.0 . 
SlioiiUler (4.8 per ceut i-ef- 

use) 20.1 8 2 . 



Total . 



13. 875 



540 
465 



1,520 
1,095 



Pro- 
tein. 


Fat. 


Grams. 


Grams. 


546 


362 


91 


78 


299 


468 


08 


42 


544 


607 


932 


541 


96 


24 



Carboliy- 
drates- 



2,576 



105 
97 



307 
218 



2, 122 



56 
40 



94 

50 



4, 430 1 



Lanil 



Cliops, shoulder (15 per 
cent refuse) 

Chojis. ribs (14.6 perceut 
refuse) 



Total . 



.30 



Pork 

liai-.in 8.9 

Cho)is. lat (11.8 jier ceut 

refuse) ' 12. 2 

Cln>ps(11.0i)ercentrefuse) 16. 7 

Ilaui (12.4 jier cent refuse)' 15.5 

Shank (23.1 )ier cent refuse)' 15.5 
Shoulder, smoked (5.5 per 

cent refuse) 15.8 

Steak 11.7 

Sa)i8age 12.7 

Laid 



02.5 

45.0 
31.3 
39. 1 
29.4 

32.5 

36. 

44.2 

100.0 



.10 

.18 

.35 

1.05 

.42 

.15 
.10 
.52 
.44 



790 
270 



138 
48 



1,060 



235 
70 



365 

635 
1.320 
3,775 
2, 600 

1.250 

365 

2,245 

2,060 



77 
220 
585 
403 

198 
43 
285 



228 




286 




413 




1,476 




764 




406 




131 




992 
2,060 


25 



Total . 



Oysters 

Kii^s (11.5 per ceut ref])se) 

liutler 

Milk 



6.0 
15.0 



1.3 
11.0 
82.4 

4.0 



3.3 
'5.0 



1.60 
2.15 



Total auin)al food. 

VEGET.4BLE FOOD. 

Cerei)ls: 

liarley 

Corn uieal 

Flour, wheat 

Kice 

Bread 

Bread, rye 

Cake 

Crackers, oyster — 



12.84 



9.3 

9.3 
11.4 

7.8 

9.4 , 

9. !) 

0.9 
10. 1 



1.0 
2.4 
1.1 

.4 
1.2 

.0 
8.7 
10.6 



77.6 
74.9 
75.1 
79.2 
53.0 
.54.5 
02.0 
71.6 



.03 

.05 
1.14 
.05 
.28 
.04 
.10 
.03 



14,615 



595 

1,875 

2,995 

32, 590 



36 
281 



6,756 



72. 035 6, 887 , 13, 487 



285 
940 
19, 480 
255 
3,955 
710 
580 
200 



Total . 



Sugar- 

Vetretables : 

Beans, dried 

Beets (6.4 Jjer cent refuse) 
Cabbage (12.8 per cent 

ref3.se) 

Corn, canned 



22.4 
1.5 



1.9 

2.8 



.^.9. 1 

9.8 



.08 I 
.10 



1. 3 19. 3 

Composition assumed. 



.21 

.30 



26, 405 
1, 245 



1.375 
3,090 



5,895 
1,770 



26 

87 
2, 221 

""•io 

372 ] 
70 1 
40 
20 



23 

214 

1 

48 

4: 

50 
21 



2, 856 



25 



19 



8 
206 .. 

2,468 

1, 304 I 1, 629 



1.680 



221 
704 
14, 63l> 
202 
2.097 
387 
360 
143 



304 I 18.744 
1,245 



308 
46 



112 
50 



18 
23 



812 
303 



336 
341 



33 



'lABLE 20.— Food materials uitil lallc uiul kitchen wastes in dietarij study \o. 190— ContW. 

Composition. 



Kiud of looil luiiKTial. 



Pro- 
tein. 



VEGETABLE FOOD— continued. 

Vegelaliles— Continued. 

Oniuna {11 per cent ref- 
use) 

I'eus. canned 

Pieklo.s 

Potatoes (15.5 per cent 
refuse) 

Potatoes, sweet (25.6 per 
cent rel'use) 

Soup greens 

Turuips ('27.8 per cent 
refuse) 

Turnips, Sweilisb (31.4 
pi'r cent refuae) 

Catsup 

Cliili sauce ' 

Sauerkraut 



Fat. 



Per ct. 
0.4 



Carbohy- 
drates. 



Fruits, etc.; 

Apples (li.J per cent ret- 
use) 

Bananas (19.(i per cent 
refuse) 

Oranges (lO.S per cent ref- 
use) 

Lenums (37.4 percent ref 
use) 

Peaclies, canned 

Plum butter ' 



Total vc{;cI:i1pI 
Tolal food 



■ food. 



1.8 
■I.- 



1.3 

\.f> 



1.0 
.6 
1.2 



Accessories : 
Cort'ee ... 

Tea 

Pepper .. 

Salt 

Vinegar 

Total . 



Vcr ct. 
111. -i 
9.8 
3.4 

18.8 

37.4 
0.3 

8.1 

8.1 
12.3 
3.4 
3.8 



Total 
cost. 



Weight used. 



Total 
food ma- 
terial. 



$0. 03 
.0!) 
.04 



15.2 

22.0 

9.7 

8,3 
7.5 



Qyams. 
200 
605 
705 

21, 625 

4, 1.55 
15 

920 

1,985 
3110 
965 

1,335 



44, 1190 



WAJ^TE. 

Beef: 

Chuck 

Kib (triuuiiinss) . 

Shank 

Liver i>udding'.. 

Veal: Shank 

Pork : 

Chops 

Ham 



Tot;il auinial waste , 
Potatoes 



Total ivaste. 



19.0 


12.6 


11.8 


25.0 


19,8 


11.5 


20.9 


5.0 


19.9 


4.6 


16.7 


31.3 


15.5 


39.1 



.60 



Pro- 
tein. 



Fat. 



<franib\ 

3 

22 



470 
7: 



1 
1 



Carbohy- 
tlrales. 



211 
68 
20 

4, 065 

1,138 
1 



161 
37 
33 
51 



22, 981 

1 
2, 730 

1,010 ' 

2011 
1,940 
3,315 



1.98 
6.05 
18. 8U 



.25 
.13 

.10 
.01 

.03 1 



140 

115 
I'J 
6 



149 



32,240 I 180 
104,880 ] 4,211 I 653 
176,915 11,098 : 14,140 



3, 120 
405 



.52 I 5,935 



10 


470 


15 


540 


13 


710 


19 


125 


02 


75 


111 


25 


02 


00 



2, 005 
025 



89 
64 
1-11 
20 
15 

4 
9 



.59 

135 

82 





7,456 

3,493 

600 

98 

22 

145 

1, 939 



33, 742 
35, 422 



318 
13 



317 
1 



118 
120 



1708!)— No. r.L'- 



I ('c.niil>naitiuii assumtitl. 



34 



Table 21. — ITcinhts and percentages of food malcriah and nntritive ingredients per man 
per daij in dietary study JVb. 190. 







Weights. 






Percentages 


of total food. 




Kiud of food material. 


Food 
ma- 
terial. 


Pro- 
tein. 

Grams. 
38 
19 
1 
3 

if 


Fat. 

Grams. 

29 
70 


Carbo- 

liy- 
drates. 


Cost. 


Food 
ma- 
terial. 


Pro- 
tein. 


Fat. 


Carbo- 
hy- 
drates. 


Cost. 


PBK MAN PER DAY. 


Grams. 

203 

152 

B 

19 

31 

340 


Grams. 


Cents. 


Per ct. 

10.9 

8.3 

.3 

1.1 

1.7 
18.4 


Per ct. 

32.9 

16.6 

.3 

2.5 

"'i'.i' 


Per ct. 
19.4 
47.8 


Per ct. 

'""6."i' 


Perct. 
26.7 








17.6 


ri.sh ftc 






R 




2 
26 
13 






1.5 


3.6 








17.5 
9.2 


4.6 


8.5 


Milk 


17 1 


10.9 








Total animal 


750 


72 


140 


17 


13.3 


40.7 


62.0 


95.4 


4.7 


67.8 






(.'ereals 


275 

13 

469 

3J6 


30 


4 


195 
U 

78 


"e.3 


14.9 

25! 5 
18.2 


25.7 


2.6 


52.9 

3.5 
21.1 
17.8 


9.5 
.4 




12 
2 


Q 


10.6 
1.7 


1.0 
1.0 


11.7 




1 66 


10.6 






Total vegetable 
food 


1,003 


44 


7 


352 


6.3 


59.3 


38.0 
100.0 


4.6 
100.0 


96.3 


32.2 






Total food 


1,843 


116 


147 


369 


19.6 


100.0 


100.0 


100.0 



Tahle 22. — \i(triints and potenlial energy in food jynrchased, rejected, and eaten per man 
per day in dietary study Xo. 100. 





Weights and fuel value. 


Cost. 


Percentages of total food. 


Kind of food. 


Pro- 
tein. 


Fat. 


Carbo- 
hy- 
drates. 


Fuel 
value. 


Pro- 
tein. 


Fat. 


Carbo- 

liy- 
drates. 


Fuel 
value. 


Cost. 


PER MAN I'EK DAV. 

Food ])iircliasi'd: 

Animal 


Grams. 
72 
44 


Grams. 

140 

7 


Grams. 
17 
352 


Calories 
1,665 
1,690 


CenU. 
13.3 
6.3 


Per ct. 
62.0 
38.0 


Per ct. 
95.4 
4.6 


Per ct. 
4.7 
95.3 


Per ct. 
49.8 
50.2 


Perct 
67.8 


Vegetable 


32.2 




116 


147 


369 


3,355 


19.6 


100. 


100. 


100.0 


100.0 


100.0 






Beverages, condi- 










.5 

































■Wast« : 


4 


3 


i' 


45 
5 




3.1 
.1 


2.3 


.3 




1.3 
.2 


3 3 














Total 


4 


3 


1 


50 




3.2 


2.3 


.3 


1.5 


3 3 






Food actually eaten : 


68 
44 


137 

7 


17 
351 


1,620 
1,685 




58. 9 
37.9 


98.1 
4.0 


4.7 
il5.0 


48.5 
50.0 


04.5 
32.2 


Vegetable 


Total 


112 


144 


368 


3,305 




96.8 


97.7 


99.7 


98.5 


96.7 





I)i.scitssi<m ofresuU.-i. — Considerable thrift and good inaiiagemeiit was 
evident 111 tliis taiiiily. The ainouuts of nutrients and energy in the 
food, while hardly up to the tentative standard for a man at moderate 
manual labor, which calls for 125 grams of protein and o,60() calories 
fuel value, were nearly the same as the average of nine dietary 
studies made among mechanics' families in Connecticut.' As previously 
stated, the average income of the man was estimated at $M per inontii. 
Tlie food for the family of live cost ^2i) and the rent was $13 a month, 
or a total outlay for food and rent of •'?33. The sum expended for food 



'Connecticut Storrs Sta. Kpt. 1S96, i>. 154. 



35 



w.is \cry ie;isoiial)le. .Skill \v;i.s sliown in tlit^ clioirc :iu(l |iuri-li;is(' of 
l(i(»l iiiiiterials. Tli(r variety of iiical.s was lar^c, iiichidinL; seven dil- 
lereiit cuts of beef, li\t' <if veal, one of lamb, ai.d seven of pork. All 
were, liowever, piircliascd at very reasonable prices. There was con- 
siderable variety also in the vegetable foods obtained. 

The cost Iter pound and the amounts and fuel value of the digestible 
nutrients iu 1 pound and in 10 cents' worth of fifteen of the more 
important food materials n.sed are shown in the following table: 

Table 23. — Cost prr pound and amoiniia and fuel rahiv of thr digestible nutrients in t 
jMiind and in lu cents' worth of the more important food materials used in dietari) study 
Xo. 190. 



\ Actniil 
Kinil of loud Tiia* i ccst 
teriul. I per 

pound. 



Beef: 

Clinck 

Kib.s 

Sliank 

Veal, rib roast ... 

Pork, ham 

Eggs 

Butter 

Milk 

Flour, wheat 

Bread 

lleaiiM, dried 

('orn, canned 

l'otatoe.s 

Chili sauce 

Apples 



'ruts. 

9.;') 

10. 2 

8.1 

13.0 

11.0 

13.9 

24. 2 

3^0 

2.7 

3.2 

2.0 

7.7 

.9 

18.8 

1.1 



Nutrients and energy in 1 pound. 



Nntrients and energy in 10 eenta' 
worth. 



Pro- 
tein. 



I'ounil. 
0.177 
.132 
.100 
.179 
.133 
.120 



. 032 
.097 
.080 
. 179 
. 022 
.014 



Fat. 



Voxtnd. 
0.116 
.205 
.110 
.054 
.328 
.091 
.799 
. 039 
.010 
.011 
.016 
.012 



Carbohy- 
drates. 



.519 
.561 
.183 
.149 
. 032 
.139 



Fuel 
value. 



Calories. 

820 
1.11(1 

81 ,-1 

r.60 
1,630 

620 
3, 37(1 

32(1 
1, .-.90 
1, 160 
1,U5 

430 

305 
60 

260 



Pro- 
tein. 


Fat. 


Carbohy-I 
drates. 


Pmuid. 
0. 19 


Pound. 
0. 12 
.20 
.14 
.04 
.30 
.07 
.33 
.13 
.04 
.03 
.06 
.16 


rounds. 


.13 




.23 




.13 




. 12 




.09 








.n 

.36 
.25 
.09 
.03 
.16 


0. 17 
2. 73 
1.62 
2. 16 

.24 
1.66 

.02 
1.26 











Fuel 
value. 

Catorii's. 

860 
1,110 
1.010 

41(1 
1,485 

445 
1,39,5 
1,06(1 
5, 895 
3, 625 
5, 555 

500 

3,378 

32 

2,355 



DIETARY STriiY OF .\ GLASS BLOWEK'S F.VMIl.Y (No. 101.) 

This dietary study was made in an Irish family, consisting entirely 
of adults. The old mother, 70 years of age, was very frail, but all the 
other members of the family were strong and well. There were five 
children, three sons and two daughters, and one boarder, a man. The 
older of the daughters, a woman 40 years old, managed the house. 
The other, ol ye.ars of age, cleaned cars, and was paid at the rate of 
$25 a month for full time. During the mouth covered by the .study she 
lost some time and earned only .|21. The two oldest sons, aged 34 and 
37 years, respectively, were skilled glass blowers, but were idle at the 
time. They were addicted to drink. The youngest .son, aged I'S years, 
was a street cleaner, and earned 81.50 per day when employed. During 
the study (31 days) he earned $31. The boarder was an iron worker. 
lie paid .'J4.50 per week for board and lodging. 

The family paid .$is a month rent for a house, but sublet a portion 
of it for .$7, making their actual rent 811 a month for 5 rooms. 

The study began .January 14, 1S97, and cimtiuucd 31 days. 
The iiunibtT of meals taken was as follows : 

Meals. 
Men _ 334 

Women (279 mo.als XCSniealof man), cciuivalent to 223 

Total nnmlier of meals taken, eciuivalcnt to 557 

Eiiuivaleut to 1 luau 18t) days. 



36 

The aiuouiit and composition of the food pnicha.sed, wasted, and 
eaten, together with its cost, are showu in the foUowing tables: 

Table L'4. — I'oud viutcriah and luble and kitclien imnies in d'tiiarij study No. 101. 





Composition. 






Weigbt used. 




Kind of l(.<..l iiHiterial. 


Pro. 
tein. 


Fat. 


Carbohy- 
drates. 


Total, 
cost. 


Total 
food ma- 
terial. 


Pro- 
tein. 


Fat. 


Carbohy- 
drate a - 


ANIMAL FOOD. 

Beef: 

Chuck (11.3 per cent ref- 


Per ct. 
19.0 

18.0 
16.1 
15.0 

15.7 

14.6 

19.8 

18.9 

16.8 

16.4 
16.1 
15.9 

13.3 

13.3 

15.3 
11.8 
2U.9 


Per ct. 
12.6 

18.8 
!9 


Per ct. 


$0.88 

1.26 
.73 
.23 

.32 

.04 

.75 

.48 

.56 

.28 
.50 
.07 

.50 

.09 

.23 
.50 
.21 


Grams. 
3, 960 

6,145 

2, 080 

725 

1. 730 
340 

2, 660 

1,800 

2,705 

1,440 
3, 135 

2S5 

1,760 

395 

1,250 
2, 800 
1.445 


Grams. 
753 

1,100 
335 
113 

272 

50 

528 

340 

454 

236 
505 
45 

234 

62 

191 
341 
302 


Grams. 
499 

1,156 
395 
197 

503 

64 

362 

401 

706 

514 

307 

50 

769 

165 

291 
35 
72 


Gravi.'i. 


Cbuck, fat (11.2 per ceut 














27. 2 
29.1 






Plate, medium fat (26.2 






Plate, lean (20.3 per cent 






Koiiud steak, inedinm fat 

(1.8 percent refuse) 

Kound steak, fat (1.7 per 


13.6 

26.1 

35.7 
9.8 
17.6 

43.7 

41.9 

23.3 
1.2 
5.0 










Rump, medium fat (8.7 






Rump, fat (8.6 percent ref- 
















• 


Sirloin, small end (6.1 per 






Plate, corned (10.8 per 






Rump, corned (9.9 percent 






0.2 
1.6 


6 




23 






Total 








7.63 


34, 745 


5,857 


6,486 


29 












Veal: Slionldrr (14.2 p&r cent 


20.1 
17.5 

16.7 
15.5 

15.8 

13.4 
9.8 
12.7 


8.2 
29.7 




.20 
.10 


765 
435 


154 

76 


63 
129 




Lamb: SUnulder (11.9 per cent 












Pork : 

Loin (11.7 per cent refuse). 
Ham (U.fipcrcent refuHc). 
>5bnu!dt'r, smoked (14.1 


31.3 
39.1 

32.5 

41.8 
68.0 
44.2 
100.0 




.97 
.18 

.20 

.53 
.76 
.52 
.26 


4, 030 
410 

1,070 

2, 820 
3.120 
2, 335 
1.275 


073 
64 

169 

378 
306 
297 


1,261 
160 

348 

1.179 
2, 122 
1, 032 
1, 275 












Shank (10.8 per cent ref- 






Baeon {2.1 percentrefuse) 
Sausage 






1.1 


26 










Total . 








3.42 


15,060 


1,887 


7,377 


26 












Poultry : Chicken (21 per cent 
refuse) 


19.2 

22.2 
13.9 
HI. 3 


15.3 

.3 

21.2 

3.0 




1.00 


2,935 


63 
5 


449 








Fish: 


.09 
.19 
.30 


440 

565 

1,095 


98 
77 
112 


1 
118 
33 










Whitetisb 




















.68 


2,090 


287 


152 














E^li« (1-17 per cent refuae) 


15.0 


11.0 
82.4 
4.0 
4.0 




1.38 

3.16 

1.30 

.20 


3, 005 

0,675 

23, 865 

2, 520 


599 

' '788' 
83 


439 

5,501 

955 

101 








Milk 


3.3 

4.3 


5.0 
5.0 


1,193 




126 








1 


18.97 


93, 085 


10, 294 


21, 652 


1,374 












'Composition aaauuied. 



37 

Table 24.— i-'tjorf materials and table and kitchen wastes in dietary stud;} Xo. 201— Cont'd, 



Kind *>t' t«i«i<l iiiaterial. 



Composition. 



VKOKTAHI.K F<m>1>. 
CiTHiils ; 

Cviu iiio.al 

Flour 

Fliiiif, i»re]i:iniil 

Oata, rolled 



lln^aU 

('akfM, droj) 

Crackers, soda. 



Sii;;ars and starches: 

Sut;ar 

ri.rn.starcli 



Tntal 



V(',i;elablos : 

^ I5e,ans, Lima, dried 

Corn, fanned 

Ccloiy(17.'J per cent rcl'iise) 

Oiiioiis (10.1 per cent ret- 
use) 

Totatoes ('JO per cent ref- 
use) 

Potatoes, sweet (17.0 per 
cent rel'nse) 

Tomatoes, canned 

Turnips. Swedish (18 per 
cent refuse) 

Catsup 

Pickles 

Sauerkraut 

VefXetable soup 



Total . 



Fruit : 

Apjdes 

IJananas 

Fi^s 

Lemi)n 

IVaehes, dried ' 

Jelly and. jam ' 

Ai)ple ami tomato buttor. 



Total 

Total v.-jx.-tahh> tood. 
Total food 



Accessories: 

I'aUin;; powder . 

Collee 

Nutnie*; 

Pepper 

Salt 



Pro- 


Fat. 






I'errt. 


Vrr ct. 


0.3 


2.4 


11.4 


1.1 


in. 1 


1.0 


10. B 


7.2 


7.8 


.4 


9.4 


1.2 


7.6 


14.7 


SI. 8 


9.5 



Carbohy- 
drates. 



Total 

cost. 



Weiirht used. 



Per ct. 
74.!) 
75. 1 
74.0 
CO. II 
79.2 
53.0 
00.3 
73.3 



18. 1 
2. S 
1.3 



1.8 
1.1 j 

1.3 
1.5 
.6 
1.7 
2.9 



1.5 
1.3 
.1 



.3 
.7 
4.3 
.7 
2.9 
1.1 
1.2 



100.0 
93.8 



65.9 
19.3 
3. K 

10.2 

18. S 

27.4 
3.8 

8. 1 
12.3 
3.4 
3.8 



11.4 
13. 2 

74.2 
5.8 
63.3 
77.2 
58.5 



$0. 08 
2.23 
.05 
.10 
.11 
.78 
.07 
.07 



2.05 
.01 



.21 
.33 

. 10 
.57 
.10 
.20 
.20 



Total 
food ma. 
terial. 



Grains, 

1,375 

39, 300 

1,220 

880 

555 

9, 525 

240 

440 



Pro. 
tein. 



drams. 

128 

4, 480 

123 

146 

43 

896 

18 

43 



53, 535 I 5, 877 



18,345 
40 



1,.300 
025 
325 

2, 255 

34,350 

2,995 
3,835 

4,335 

2,710 

425 

2. 780 

3, 855 



3.28 I 59,790 



.73 
.10 
.15 
.01 
.09 
.17 
.46 



18,780 
780 
010 
00 

1,785 
2,355 



235 
18 
4 

38 

750 

54 
42 

56 
41 
3 
47 
112 



trams. 

33 

432 

12 



114 
35 
42 



Carboliy- 
d rates. 



flritm.i. 
103 
20,512 
903 
589 
440 
5,049 
145 
323 



37, 064 



18, 345 
37 



18,382 



857 
121 



230 

0, 4.58 

821 
U(! 

351 
333 

14 
106 

19 



Total . 



Total .list .il fonil and 
acco.s.sories 



WASTE. 
lippf: 

CInick,fat 

RniHid. fal 

Shoulder 

RuTup. t.it 

Corned 



Total . 



18.0 
18.9 
19.3 
14.9 
15.3 



18.8 
22.3 
11.3 
36.3 
23.3 



1.71 [ 24,595 
10. 64 j 156, 305 
29.'5r| 249,390 



100 

555 

15 

45 

2, 005 



3,380 



325 
15 
40 
15 



141 
7,424 



:;, 141 

103 

453 

3 

U2 

1,378 

1,378 



5, 598 
70, 512 



' Coiijposition as.sumed. 



38 



Tai!I,e 24. — FoodmaUridls iiiul iahhavd kUchciiwasles in dietary si Kill/ Xo. IDl — Cout'il. 





Composition. 


Total 
cost. 


Weight used. 


Kind of food material. 


Pro- 
tein. 


Fat. 


Carbohy- 
drates. 


Total 
food ma- 
terial. 


Pro- 
tein. 


Fat. 


Carbohy- 
drates. 


AVASTE— continutnl. 
r.n k : 


Per ct. 
16.7 


I'er ct. 
31. a 
41.8 
68.11 


Per ct. 


$0. 01 


Oraina. 
25 


Grams. 


Grams. 


Ornms. 


Sllank i:t-4 




25 


3 10 
2 i 17 






9.8 




.01 


25 














.02 


75 


9 


35 
















19.2 
22.1 


15.3 
6.5 




.01 
.03 


25 
100 


5 

22 


4 
6 




Plnh- Whitefish 
















.15 


620 


110 


125 


_ 












Vegetables : 


2.2 

i.a 


.1 
.2 


18.8 
8.1 


.03 


900 
270 


20 
4 


1 
1 


IGO 




22 














.03 


1,170 


24 


2 


191 




















.18 


1,790 


134 [ 157 


191 


















Tahlk 25. — Wfi(j}ils mid }>ercentaff4 s of food maierials and imtriiire in(/redieiits per man 
per dai/ in dittari/ atudi/ So. 191. 





Weights. 


Cost. 
Cents. 


Percentages of total food. 




Kimi of tdiid material. 


Food 
mate- 
rial. 


Pro- 
tein. 


Fat. 


Carbo- 
hy- 
drates. 


Food 
mate- 
rial. 


Pro. 
tein. 


Fat. 


Carbo 

hy- 

dr.ites. 


Cost. 


I'ER M.\N I'EIi 1>AV. 

Beef.veal, and mutton . 


Grams. 
193 
XI 
10 
11 
21 
36 
13 
129 


Grams. 

33 

10 

3 

3 
4 


Grams. 
36 
40 

i 

30 
1 
5 


Grajns. 


Per ct. 

14.4 

l>. 

1.2 

.8 

1.6 

u 

9.6 


Per ct. 
34. 3 
10.7 
3.2 
1.6 
3.4 

'.h 

4.4 


Per ct. 

29.6 

32,7 

2.0 

.7 

1.9 

24. 3 

.4 

4.2 


Per ct. 


0.2 
1.7 


Perct. 
26. 9 






11.6 


Poultry ' .. . 






3.4 


Fish etc 






1 9 








4.7 








10.7 


Cheese, sme-a rca.se 

Milk . .- 


1 
6 




.7 
4.4 










'I'otal animal 


500 
288 


.S5 
32 


117 


7 111.2 


37.3 


53.1 


95.8 


1.9 1 64.3 








199 

99 

51 ' 

30 1 


21.5 
7.4 

24.0 
9.8 


33.2 


3.2 51.6 1 11.8 






25. 6 7. 
13.1 11.1 

7. 8 5. 8 


Vei;etables 


321 
132 


7 
1 


1 


7.9 
.8 


.6 

.4 




840 40 


' 1' 




Total vegetable 


5 


379 


5.7 


62.7 


41.9 


4. 2 n«. 1 35. 7 








Total food 


1,340 


95 


122 


386 


]li.9 


100.0 


100.0 


100. 100. 


100.0 



39 



Tablk 26. — yiilriinln anil potculial tneriiii in foud jnirrhased, rejactcd, and eaten perman 
per daij in dietarij stndy No. 191. 





We 


y;ht3 and fuel value. 


Cost, 


Pert-eutagea of total food. 


KimI ofloixl. 


Pro- 
tein. 


J?.1t. 


Carbo- 

l.y- 
drates. 


Fuel 
value. 


Pro- 
tein. 


Carbo- 
Fat. by- 
1 dratea. 


Fuel 
value. 


Coat. 


I-KR MAN I'ER DAY. 

Food pnrehaatMl : 

Animal 

Vet!;<itublo 


(iratiis. 
55 
40 


drains. 

117 

5 


(trams. 

7 

379 


Calories 
1, :i40 
1.765 


Cents 
10.2 
5.7 


Ver cl. 
58.1 
41.9 


I'er ct. 

95.8 

4.2 


Per ct. 

1.9 

98.1 


Per ct. 
43.2 
56.8 


I'crct. 

61.7 
35.7 


Tut:il 


95 


122 


386 


3, 103 


15.9 


100. 


100. 1 100. 








tloveragfs. con d i- 








.5 




















.6 
.1 


.5 






Wasto : 


1 


1 


i' 


15 
5 




.3 


.3 
.1 






1 










Total 


1 


1 


1 


20 1 


.7 


.5 


.3 


4 6 






Food actually eati-n : 


54 
40 

94 


110 
5 

121 


1 

7 l-.l'i-) i 1(1 ^ 


4L8 


95.3 
4.2 


1.9 
97.8 


42 9 1 63 8 


VeK.-t.ill.lo 


37« 
385 


1.7i;i) .-..7 


56.7 35.6 


Total 


3,085 


15.9 


99.3 


99.5 


99.7 


99.6 


99.4 



TH.scH.t.tion ofre.sults. — The nieinbeis of tliis fjiniily were ancnstomed 
to rivtlier more tlian the average amount of labor when all were at 
work. During' the poiiod of the study tlie average daily food eoii- 
siimed funii.shed !I4 grams of jirotein and 3,08.") calorics of energy. 
While this was perhaps a rather scant ration if all had been at man- 
ual labor, it may be regarded as am])le under the circiinistaiices. Two 
of the family were idle, and the aged motlier of couise performed very 
little work. It is therefore not improbable that the average amounts 
of nutrients and energy in the food came very near to the actual bodily 
demands of the different members of the family. 

The cost of the food per man ]X'r day (lf> cents) was very moderate 
for the kind and variety of the foods puichascd, while the beverages, 
condiments, etc., cost but one-half cent per man per day. All the foods 
were i)urchased in (piantity, thns effecting a considerable saving. 

Tiie most expensive meat used was Hank stealc ;\t \T>h cents a iioiind. 
Beef chuck at !•.(> cents and beef rump at S.4 cents were cheap. As 
usual, flour was the cheapest .source of both luotcin and energy, and 
l)read the ne.xt cheai)est, although the latter furnished but two thirds 
the amount of i)roteiu and one-half the energy for the same expendi- 
ture. Eggs, as is quite frequently the case, furnished a com])araitively 
small amount of i)rotein and a very small amount of energy for the 
money expended. 



40 

The co.'^t per pound and the amounts and fuel value of the digestible 
nutrients in 1 pound and in 10 cents' worth of tifteen of the more 
important of the foods used are shown in the following table: 

Tahle 27. — Cost per pound and amonnis and /nil lahic of the dhiestihlc nnlr'unts in 
1 pound and in 10 cell's' worth of the more important food malerials nstd in dietary 
study Xo. 191. 



Kind of fond m.i- 


Actual 
ro.-^t 
I>i.r 

pound. 


Nntrienti and energy in 1 ponnd. 


Nutrients and energy in 10 cents' 
wortli.' 


tfiiiil. 


Pro 
tein. 

Pound. 

0.180 
.157 
.187 
.149 

.149 
.118 
. 149 
.126 

".032 
.098 
.080 


- Fat. 


Carbohy- 
drates. 


Fuel 

value. 


Pro- 
tein. 


Fat. 


Carboliy- 

drates! 


Fuel 
value. 


IJeel: 

(jliiick 


Cents. 

9.6 

15.5 

12.3 

8.4 

10 

7.6 

12 2 

13.5 

21.5 

2.5 

2.B 

3.7 

5. 1 

1.1 

9.5 


Pound. 

0. 159 

.205 

.103 

.261 

.276 
.301 
. 117 
.092 
.799 
.039 
.010 
.011 


Found. 


Calorics. 
1, 005 
1.155 
1, 035 
1. 380 

1 440 


Pound. 

0.19 

.10 

.11 

.18 

15 


Pound. 

0.17 

.13 

.10 

.31 

.28 
.48 
.10 
.07 
.37 
.16 
.04 
.03 


Pounds. 


Calories. 
1 045 






745 






82."i 






1 640 


Loin 






1 440 


Sliiuik 




1.7.'-.5 .15 
770 . 12 
020 . 09 

3,370 

320 . 13 




2, 3115 


(^liickcn 









l.;.r,.s 


0. 050 
.740 
.618 
.980 
.144 
.117 




460 


UllttiT 


0.20' 

2.85 
1.40 
1.92 
1.31 
.12 


1 , 570 


Milk 


1,270 




1, 000 

1, 160 

1,825 

295 

240 


.38 
.22 


G 150 


I'.teatl 


3, 12.1 
3 576 


!VttatOL-s 


.014 
.012 





.13 
.01 




2,675 
250 









GENERAL REMARKS ON THE DIETARY STUDIES. 

The families studied represent a .great diveisity ol' occupation and 
linaneial condition. (3are was taken to .select as re|)resentative f;imi- 
lies as ]iossil)le and it is believed the food consuiniitiou in dietary Xo. 
43 is fairly leprescntative of a jtrofessidnal man's family, tiiat in <lietary 
No. I'.ld of a skil.ed artisan, and that in dietary No. l!»l of a skilled 
laborer. The average day laborer's family is repiesented in dietary 
Xo. IS'.I. and that of the unskilled mill workman in Nos. 128 and 12!). 
It is, of course, imi)ossible from so few studies to make definite tleduc- 
tionsre.yarding the actual living habits, and tlie character and amounts 
of food consumed by families under somewhat different conditions of 
labor and of environment. 

It will 1)(^ of interest to coin])ar(» the .amounts .and proportions of 
nutrients in these dietaries with those found in similar studies in other 
places. Tliis is doiieiii the table below. The 14 families of jirofessional 
men were those of colleger professors, teachers, chemists, and lawyers 
residing in .Middletown and vSforrs, Conn., Lafayette, Ind., Chicago, 
111., and \icinity, and ritfsl)nrg. Pa. The mechanics" families resided 
in ^liddletown, ("oiin.. New Ijruuswick, N. J., Kuoxville, Teun., and 
Lafayette, Ind. 



41 



Tahlf. 28. — N»m»irtn/ nf (liclnri/ xtiidics here reported wif/i ai-crai/cs nf studies mnde 

rhcwhere. 

[Quantitii-a Iter man per day.] 





Cost. 


Protein. 


Fat. 


Carbohy. 
drates". 

tiratitt!. 


Fuel 

value. 




Cents. 


Ot-ains. 


Crams. 


f'lihirics. 


Dietary of a ]iroro.s8i<>nnl m:tii's fiiniilv {Xo. 4^1) 


■21 


91 


14;-. 


:iHii 


3, 2«0 


Uietur'y of a mill wiirkiiwnrM lamilv (M" 12H) 


111 


S6 


104 


:i07 


2, 575 


Dietary ot'a mill iv..rkiMaii s lamilv (N^i. 12!)) 


!) 


77 


no 


:iu 


2. 440 


Dietary c.f a liuilir trmli-r s familv (X". IH'J) 


22 


147 


n-T 


C8;i 


5.010 


Dii-tar\ .ila licius.Ml,.ec.raliM s taniilv (No. 190) 


20 


U2 


144 


:i68 


3, 305 


Diclary of a ^lass liloucr's f.nnily (No. 181) 


10 


94 


121 


:i85 


3. 085 


Averaj:e 14 dietaries ol])rofessioiKil meirs farailie.s i , 


■^ 2.^) 


104 


125 


423 


3 325 


ATcra;ie 14 dietaries of meeliauies' latiiilics^ 


"20 


103 


150 


402 


3, 405 



' Connecticut Storra Sta. Rpf. ISOO, and V. S. Dci.t. .A^r., Office of Exiierim.iit Stations. Bui. 32 
I>ietary No. 43 of this Itulletin is also iiirluded and three dietaries of professiimal men in lUinids iiol 
yet ]mblislied. 

2 .\ verajie of nine studies- 

i^Cimneetietit Storrs Sta. Ilpt. l.K'.lf,, an.l r, S. l)e|it. A;;r.. lllll. e .if Kx).eiimeii I Stations IIoI.h. 20,32, 
anil 35. 

" ^Vvcrasc of live studies. 

It will l>e seen from tlic ;il)ovc tiiblc tliat tlic^ food coii.snuiptioii of tlie 
family in dietary No. 4.". was (|nitc near the aveiaj;e for jirofpssional 
men's families. The other dietary studies made at iMttslmrg, while 
rejiresentiiij;' the food coiisniiiptioii of peojilc with moderate miisenlar 
labor, show no iiniforniily of ifsnlts. Some ('ontiiin a larger and some 
a smaller iimount of nutrients tlian the a-verage of II dietary studies 
of niechanies" families. All l)iit one are htdow the tentative standard 
for ;\, man at inodci;ite hibor. 

The cost of the food "per man per diiy" \aiied considerably in the 
different studies, ranging from llli cents in dietary No. 4.'') to !» cents in 
dietary No. ILM). 

An examination of the data of the different studies will sliow that 
the less the income the more eeonomical the exjienditures fbi- food (as 
shown by the ainount of nutrients olitained) and vice versa. This is 
more noticeable in the case of the aniimil food than of the vegetable 
food and as regards the fuel value or energy of the food tliSn its con- 
tent of ]>rotein. 

The \'ari;ition in tlie avw'age cost of nutiients is smaller in case of 
vegetable foods than in case of animal foods. This is doubtless due 
to the fact that the cereal foods, which fiiiiiishcil so large a part of the 
total nutrients, do not vary greatly in luice. Tims flour and bread 
together furnished from one fifth to one tliinl of the total nutrients in 
these studies, and the viiriation in the cost per jioiind was comparaf i\ely 
slight. The food materials contuining the largest projiortion of nutri- 
ents are the cheapest source of these nntrienfs. II is in the increased 
purchase of the higher price<l nieats, of vegetables, ;ind of fruits that 
the increased cost of the food lies. 

In brief, when the cost of living must be diminished, the cliea]ier 
cuts of beef, beans, ix^as, oatmeal. Hour, or bi-ead can be jnolitably 
used as a source of [irotein. So far as is known, such food materials 
are as wholesome and. when piopeily pi(».paied and serxcd .so that 



42 

siiflifieiit variety is secured, as acceptable as the more ex])ensive foods. 
White flour or bread, .sugar, rice, corn meal, oatmeal, potatoes, and the 
cheaper cuts of pork are economical sources of energy (fuel). If food 
variety rather than food economy is desired, this variety may be 
obtained by the use of expensive cuts of meat and considerable (quanti- 
ties of eggs, butter, green vegetables, and fruits. 



FOOD ACCESSORIES. 

In the previous discussions of the dietaries no mention has been made 
of the beverages, condiments, and other food accessories which give 
flavor to the food or increase its palatability, but have little or no food 
value in themselves. 

Under the head of food accessories are classed tea and coffee, condi- 
ments, flavorings, etc. Pickles might very properly be classed under the 
same head since they are used more as a condiment than as a food. They 
have, however, some food value, and have been designated as food in the 
previous tables. Although the food accessories here used neither build 
tissue nor yield energy,they serve to make the food more palatable and 
may be of some aid to digestion by causing a more profuse secretion of 
the digestive juices and in other ways. They are an element of expense 
entering, to a greater or less extent, into the dietaries of all families. 
In the first dietary studied (No. 43) no account was made of these items, 
but in the subsequent studies the amount of food accessories consumed 
was determined. 

For the sake of comparison the amounts of the various food acces- 
sories tised in the diflerent dic^tary studies are given in tlie following 
table. These (piantities have been calculated for one nnm for one 
montii (30 days) rather than for the family for one month, since the 
points to which it is desired to call attention are thus more clearly 
shown. 

Table 2'J. — CoKt of food accesnories pir man per month (30 days) in the (lifferent dietaries. 





Diftarv 
No. r2S. 


Dietary 
No. 129. 


Dk'tarv 
No. 189. 


Dietary 
No. 1911. 


Dietary 
No. 191. 


Cotteo 


$0. 51 
.42 
.04 


$0.15 
.71 

.08 


$0.14 
.63 
.02 
.09 


$0.25 
.13 
.01 


$0.69 


Twa 


Siilt ... 


.06 


ll;il<ill'' IiowiltT 




lliist;i7rt 


.10 
.08 
.05 


.is 










.03 
.10 


.05 


IVltDlT 




.()i 
.04 


04 
















.01 
















1. 2(1 
24.52 


1.12 
16.26 


.93 
6.91 


is! 89 


.85 




29.51 








25.72 


17.38 


7.84 


19.41 


30. 30 







It will be seen from the table that aside from coffee and tea there 
was a com[>aratively small exi)enditure for accessories. The actual cost 
of salt, flavoring extracts, pejjper, etc., was very small. Tea and coffee 



43 

were the chief beverages, ami the cost of these two materials made up 
the largest proportion of the money paid for food accessories. The 
largest amount expended for tea and coffee as compared with the sum 
paid for actual food materials was found in dietary No. 189, in whicli 
$0.91 was paid for food materials and O.'i cents, or about one-seventh, 
for the food accessories. In dietary No. 128, $24.52 was expended for 
food materials and •'?1.2() for food accessories. While this sum was not 
hirge, it should l)e remembered tliat as comi)ared w ith the standards 
this family had insuHicient nourisliment. The conclusion seems war- 
ranted tliat tlioy could have advantageously e\])ende<l tliis sum for 
Hour, bread, potatoes, beans, or tlie cliea[ii'r cuts of meat. This sum 
expended for flour at the price actiially jiaid per pound for that i>ur- 
chased would have added S giams of i)rotein and 2(10 calories of energy 
per man per day to the diet. In the same way in dietary No. 129 the 
protein might have been increased 12 grams i)er man per day and the 
fuel value over 400 calories. 

While tea and coffee are stimulating and refreshing as I)e\erages, 
they are Cdinparatively ex[)ensive and furnisli little if any luitriment. 
Either ccwoa, whole milk, or skim milk would furnish considerable nutri- 
ment besides being useful as a beverage. Of these materials the skim 
milk would furnish the largest food return for the sum expemled. 

VARIATIONS IN THE COST AND COMPOSITION OF BREAD. 

It is, of course, to be expected that in any locality thexe will be more 
or less range in the composition of lood materials. This variation is 
due in part to fluctuations in the water content of different sjiecimens 
of the same kind of food and in part to varying proportions of the dil- 
ferent nutrients. Changes in the amount of water affect directly the 
nutritive value of the food material. Oliangcs in tlie proi)ortio]i of the 
different nutrients do not always affect the nutritive value materially. 
Generally speaking, however, if the amount of i)rotcin is diminished the 
value of the food is also lessened, for it li.as been found tlint it is tlie 
nitrogenous constituents of the food materials wliich are the most 
exjjensive. Fluctuations in the relative amounts of fat and carbohy- 
drates affect the fuel value, since the fuel value of the fats is 2^ times 
that of the carbohydrates. In most vegetable foods the amount of fat 
is so small as to be of little importance, and tlie real question of value 
must lie in the proi)ortion of protein to carbohydrates and in the anu)unt 
of water. 

From the data available it would api)ear that there is considerably 
greater variation in the composition of bread than of Hour. In 109 
analyses of Hour' the water ranges from 9.3 to 14..'! j)er cent, averag- 
ing 12. .3 per cent, while in 108 analyses of bread' the water ranges 
from 20 to 49.1 i)er cent, averaging 3.").4 per cent. 



' U. S. Dfpt. .\gr., Olii r Kxiirrimcut Stations liiil. 2S. 



44 

Since baker's bread forms so important an article of food witli many 
families, especially in the large towns and cities, it is desirable to liave 
abundant data concerning- the extent of variation in its composition 
and cost. For iustance, it is desirable to leain whether bread costing 
Gor 7 cents a pound contains more actual nutrients than bread costing 
2A or .3 cents a pound; whether there is any marked variation in the 
amount of nutrients contained in the ditterent varieties of bread made 
by the same or by ditferent bakers, and whether the variations in com- 
position are due to the relative proportion of nutrients and water or to 
a variadon in the nutrients themselves. 

The work here reported is A'ery similar to that carried on by Profes- 
sor Voorhees, of New Jersey.* Ten saini)lcs of bread ])urchased in the 
o](en market were analyzed, and the results are gi\en in the followiug 
tables. In Table .'50 the weight of the ditferent loaves as purchased is 
given, together with the cost and composition on tlie fresh basis, while 
Table 31 gives the comi^osition on the water free basis and the actual 
heat of combustion per gram, as determined by tlie bomb calorimeter 
and as calculated. 

Taui.k 30. — ll'iigJil and lotst per luaf, cost per pound, and composition of fresh hrcad. 





Lal>o- 

ratory 

No. 






(;ost 
per 
loaf. 

Cents. 
8 
5 
6 
9 
5 
9 
6 
5 
10 


Cost, 

per 

pound. 


Composition of fresb bread. 






Weiglit "floaf. 


Wa- 
ter. 


Pro- 
tein. 


Fat. 


Carbo- 

!iy- 
(Iratea. 


Ash. 


Fuel 
value. 


I5re:id 


594 
.TOS 

rm, 

597 
598 
599 
COO 

25.59 


Grama. 

1, 115 

520 

896 

1,145 

795 

565 

663 

1 504 


Lhs. 
2.45 
1.17 
1.98 
2 52 
1.75 

1. 25 
1.40 
l.:il 

2. 34 


Vemta. 
3.3 
4.3 
3.0 
3.6 
2. 9 
7.2 
4.1 
3.8 
4.3 
3.0 
3.0 

3.9 


Per ct. 
26. 
34.8 
34.4 
33.3 
29.8 
29.3 
32.1 

1 35.6 

34. 6 
35.8 

32-0 

35. 1 
12.1 


Per ct. 
11.3 

9.8 
10.8 

9.8 
11.0 
15.4 
10.6 

10.3 

9.2 
9.7 


P. ct. 
0.5 
.» 
.4 
.4 
.6 
.7 
.4 

.3 

.5 

. 7 


Per ct. 
60.7 
53.3 
63.0 
55.3 
.57.2 
53.0 
55.6 

,52.6 

54.3 
52.6 


F.ct. 
1.5 
1.2 
1.4 
1.2 
1.4 
1.6 
1.3 

1.2 

1.4 
1.2 


Calories. 


Do ... 


] 210 


Do 




Do 


1,230 


Do 


1,295 


Do 


1 300 


Do 




Do 


1, 185 


Do 


I ],001 
2743 


1,200 


Do 


2749 




1 190 












Aver.ijio of 10 

ailJllv3P9 

Avcr.-if.'o of 140 






10.8 

9.4 
11.2 


.5 

1.2 
1.2 


.54. 8 

53.2 
75.2 


1.3 

1.1 
.4 


1,240 
1 215 































' From an unpublished compilation of analyses. 



U. S. Df'pt. Agr., Oliice of Exiierimeiit Stntions P>iil. 35. 



45 

Tablk hi. — ('omjtosUion of ht-t-ttd valciiUiUd In wtilrr-frer hasiti, irilli lln- hrtits of i-oiii- 
hnsiion na (h'tirmined htj tin: homh r.jhtrinwler and tin roUulati d. 



Dij . 
Uo . 
Do . 
Do 
Ilo . 
Ui. . 
Po- 
I)o - 
Do . 



Avt-rasi^ of 10 nn:il.vt^ 
A\"erage of 135 analyses •*. 
Flour '. 



Lalio. 

latorj- 

No. 



r]'.)5 
r.'io 



Kill 

liiiii 

•-'5S0 
2743 
•J74',l 



Composition. 



I'rotein. 




Fat. 


I'i'r cent. 


; 


er cntf. 


15. 3 




O.C 


15.0 




1.4 


16.4 




.6 


14.7 




.6 


1.5. 7 




.11 


21.7 




1.0 


15. 6 




.0 


16.0 




.4 



14.1 
15. 1 



16.0 
14.5 
12.7 



.8 
1. 1 



Carlioliy 
drates. 



B2. 1 

81. 8 

80. '.) 

82. II 
81.4 
75. II 
81.11 

81. 7 

83. 

82. 



.8 
1.8 
1.2 



81.3 
82. 
85.6 



ceiil. 
2.0 
1.8 
2. 1 
1.8 
2.0 

l!ll 
1.11 
2. 1 

1.8 



1.11 
1.7 
.5 



Heats of combustion 
l)er gram. 



As (lottr- I As calcU" 
mined. ' I lati'd.'^ 



t'alin-ie.'i. 
4.475 
4, 460 
4, 4U5 
4, 390 
4,415 
4, 425 
4, 4110 
4 300 
4, 3.'i5 
4, 375 



4, 400 



265 
310 
275 
365 
285 
365 
265 



4. 2R5 
4,325 
4,3211 



' Ily till- bomb calorimeter. 

2()n tbe supposition tbat 1 gr.-im of jirotein, fat, and r;irboIiydrntes\viU yirld 5.5, 0.3, nn<l 4.1 iMlories. 
respectively. In tin- eNtimalioii of Jtiel \ allies us distiniiuisii.d Ir-oiii Iieals of eombuslioii the lat-tor 
4.1 Jier gram is commonly used for protein compounds, tlius allowing for lln-ir incomplete oxidation in 
tlie body. 

'U. S'Dept. A^r., tlllice of Experiment Stations Jiul. 28. 



DISCUSSION OF RESULTS. 

It will be seen from the above tables that tiiere is a iiiiieli ureater 
variation in the price per pound ot bread than in its ciieniieal composi- 
tion, and, moreover, that tlie xariations in the latter bear little or no 
relation to those in (he former. The lowest price per pound wa.s 2'^ 
cents; the highest, 7[; the avera.i^e, .'!•,' cents. The protein varied 
more than either the water or the carbohydrates, the lowest ]iroportioii 
being '.l.- per cent; the highest, 1.").4 per cent; the average, lO.S jicr 
cent. 

Variations in the amounts of fat anil of mineral matter aie iiniiiipor- 
tant, as the (piantities in any case are relativaily small. The mineral 
matter probably varies little, aside from additions of salt and baking 
powders. 

The variations in protein and carbohydrates tire iirobalily due, in a 
large degree, to differences in the kinds of Hour and otiier material 
used. Since all sauqiles were taken on the d;ty the bieatl was said to 
have been baked, and were etiiially fresh, the \;uiatioiis in the water 
content may, perhajis, be attributed to the methods emiiloyed in the 
making, which render .some breads mcu'e absorjitive than others. 

The variations in cost are dependent almost entirely npon the baker. 
Different makes of bread sell at different prices per pound, w liilc the 
nutritive value may be essentially the same in all cases. As a. rule, in 
the New Jersey samples, the larger the loaf the greater the cost per 
l^ouud. The .study in Pittsburg was too limited in extent to allow 
many definite deductions. The size of the loaf, apparently, had no 
direct bearing ujion the price of the bread jier i>ouud. This depended 
rather upon the brand or trade name given by the maker. 



46 

It isinterestiug to note tliiit while the average price of bread at the 
time these iiivestigatious were carried on was 3^J cents a pound in I'itts- 
bnrj;-, it averaged from 3.8 to 4.9 cents a i)Ound in different cities iu 
New Jersey, and was from 5 to 6 cents a pound in Middletown, (Jonn. 

BAKERY EXPERIMENT. 



Tlie usual process of bread making' is essentially as follows: Mour is 
intimately mixed with a certain amount of water (or milk), salt, and yeast, 
and usually with more or less sugar and butter or lard. The whole is 
then placed in a warm i)lace, where the yeast plant grows and causes 
the carbohydrates, sugars, etc., to ferment, yielding alcohol and car- 
bonic acid gas, which make the dough porous. During the process of 
baking, the alcohol and carbonic acid are mostly or entirely driven off, 
water escaping at the same time. 

For sometime j)ast ajjparent discrepancies in the results obtained 
from analyses of flour and of bread made from similar flour have led 
to the belief that there may be a loss of nutrients during the process 
of baking. The information on this point is limited.* 

Tlie experiment here rci)orted was made in a small bakery in Pitts- 
burg, and was conducted under the personal supervision of the writer. 
All the ingredients used in the process of bread making were weighed 
and the tlour was analyzed. The other ingredients were so small in 
amount that they were not sampled. Tlicir chemical composition was 
assumed from average analyses of similar articles. After baking, the 
bread was weighed and a sample at once jjrcpaicd for analysis. 

The following tnble gi\es the cost, weights, and percentage composi- 
ti(m of the ingredients used in making the bread, and the amount and 
pei'ceiitage composition of the bread made from them: 

Tablk 32. — iycifiht.-<j rost, and fotiipo.-y'ttiitii of tngrcilimls nsrd in inuklnif bread, with the 
iceight and composilion of the halccd hriad. 





L-abo- 

ratorv 

No." 


Weigbta. 


Cost. 


Composition. 




Pir 

pouiid. 


Total. 


Water. 


Pro- 
tein. 


Fat. 


Carbohy- 
drates. 


Ash. 


Flour 


2558 


Gramg, 

21, 670 

1,050 

127 

2, 350 

298 


Lbs. 

il.lo 
2.33 

.28 
5. 19 

.66 


Cents. 
21 

5 


$1.08 
.05 
.01 
.09 
.01 


Per ct. 
10.94 
79.20 


rer cl. 
14.19 
2.10 


Per ct. 
1.24 
.10 


Per ct. 

73.17 

17.80 

100. 00 

2.17 


Perot. 
0.4B 




.80 


Sii'"ti'' 










95. 03 


1.21 


.04 








100. 00 
















Total 




25, 495 
329, 840 


56. :)0 
65.75 


4 


1.24 
2.60 






[ 


Bread i'rora the 


2559 


35.56 


10.32 


.26 


52.64 


1.22 







' Percentage composition taken from average composition of ani-li foods as given in TI. S. Dopt. 
Agr., Office of Expi-riment Stations Bnl. 28. 

'^ Water and ash deterniineil. Kntrieiits assumed to be in same reliitive ]>roi>ortinn9 as in average 
given in U. 8. Dept. Agr., Office of Experiment Stations Rul. 28, 

^Including water nsed in preparing the bread. 

* U. S. Dept. Agr., Office of Experiment Stations Bui. 35. 



47 

In the following table tbe amounts, composition, and fuel value of tlie 
nutrients of tbe diflerent ingredients and of the bread made from tliem 
are given : 

Table 3;^. — IVrifihls omlfnrl rahtr of uutyinils in itifirrtlicnts ii.-<fd in nmkinij In-ntd nntl 

iu llii' baled linad. 









Total weight of nutrient.^. 


Heats of 
combustion 
as calcu- 
lated.' 


Heats of 

comliiiation 

as deter- 

niiiied. 




Protein. 


Fat. 


Carboliy- 
lirato.i. 




Grainn, 
3,C75 


Grame. 
269 
1 


(rranix. 

l.i, 8.W 

187 

127 

.'■)1 


CalorirK. 

84,425 

895 

5211 

375 


Caliiries. 
■'85, .595 




»8ft5 




3 520 


Yea.st - - - 


28 

3,125 
3, 083 


1 


■1375 












271 

78 
193 

71.2 


16, 221 
15. 7(18 
513 
3.2 


86, 215 
82. 085 
4, 2311 
4. ii 




Bread 






■'82 655 


Apparent li 
I*er cent of 




43 
1.3 


4 73(1 


loaa 


5.4 



'(^n the supposition that 1 ^lani of proteiu. fat, aud carbohydrates will yield : 
ries, resjieetively. See foot note to Table 31. 
■' Delenuirieii by bomb calorimeter. 
'Calculated. 



6,9.3, aud 4.1 calo 



DISCUSSION OF RESULTS. 

From Table .'!•! it will be seen thattheie was no material loss duiirig 
baking except iu the case of the ether extract. This accords with the 
experiments of Professor Voorhees' at iS'ew Ibunswick, N. .1., as will 
be seen by the comparison of the loss of fat during the pi'ocess of 
baking shown iu the following table: 

Table ill. — Lu^^^i of fat in Ixtkin/f bri'nd, ns slioicn in i-jpt-rimcnts in rutsbui-tj and Sfn- 

Jerseij. 



In the Pittsburg; experiment 

In the tirst New Brunswick experiment. .. . 
In the second New Brunswick exiierinicnt. 



Weij^lit of 
fat iu raw 
materials. 



721 
2,638 
2,537 



Weight of I 

fat in baked 

Iiread. 



78 
1, 133 
1,037 



rrnt. 
71 



It would seem from the above results that either the fat is rendered 
partially insolnble in ether during the process ot baking or that it lias 
been volatilized. The fact that there is a very considerable loss in the 
fuel value of the materials in the bread as compared with that of 
the raw iiigiedients before biiking indicates that the latter is the true 
explanation, for if the fats had sinijily been rendered ]ioiiextractal)le 
their heat of combustion would probably have remained unchanged 
and there would be no such luonounced loss of heat values as is 
actually the case. 

The rclatire coat of the rair materials and 0/ the Jialed bread. — It was 
shown in Table 32 that raw materials worth $l.l.'4 when made into 



' U. .S. Dept. -Vgr., Office of Experiment .Stutiim.s liiil. 3.'i 



48 



76 



bread sold lor $3. (id, or au iuciease of 110 per cent over the original 
cost. In the experiment' carried on lu New Jersey the increase was 
ll(i per cent. In other words, the consumer ])ays from -t-ld to .^liKi 
for bread made from raw materials costing $100. The labor of making 
the bread, rent of building, etc., are not takeu into acconnt, but would 
not ill all pro1)ability account for the discicpuncy, allowing a fair 
pro lit. 

From the above it would seem tliat in the case of very i)oor families, 
like those reported in dietary studies Nos. 12S and 12!> above, an 
imiwrtant i)ecuniary saving would result if bread was baked at home. 
To the man iu ordinary circumstances it must be always more a (pies- 
tion of convenience and taste than of cdst. In short, each family can 
best determine whether it is desirable to pay the baker for the trouble 
of making the bread and delivering it or whether the labor of making 
and the extra fuel for baking can best be provided at home. 

As meutioued above, the actual cost per pound of bread is apparently 
less in IMttsburg than in the other cities where similar investigations 
have been cari'ied on. 



I b Mr '07 

r 



